Smoky frittata from Plenty (page 96) by Yotam Ottolenghi

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Notes about this recipe

  • Schooffiecooks on April 03, 2026

    Love frittatas!

  • lholtzman on February 08, 2025

    This frittata is particularly good. I’m vegetarian and never ate pork when i did eat meat, but this seriously has a smoky meat flavor to it. The most annoying and time consuming part of this dish is having to blanch then sautée the cauliflower. You could get away with just sautéing IMO. You’ll save both time and a pot. The smoked mozzarella is definitely necessary, so seek it out.

  • ksg518 on December 07, 2024

    What a wonderful frittata! I used eight eggs so mine took a little longer in the oven to set. I also reduced the olive oil to maybe two teaspoons but with my nonstick pan that was plenty. A definite repeat.

  • kbrooks on November 09, 2024

    This was so easy and delicious. My husband is not a big fan of cauliflower and he loved it. I cut the cauliflower into medium florets rather than large and they filled the pan in one layer nicely. Didn't have scamorza, so used our local smoked Monterey Jack and extra sharp white cheddar. Also threw in some thinly sliced green onions with the chives.

  • michalow on November 29, 2023

    Among the many useful comments already here, I want to echo that I found reducing the cheese by half to be plenty. Also, like wester, I enjoyed this cold more than warm. I love Ottolenghi's cauliflower cake more, but this one is quick and easy.

  • dinnermints on June 30, 2022

    Great flavor, quite easy to put together. The review notes here were very helpful. I increased the eggs to 8 for 8 servings and increased most of the other ingredients accordingly. Also used Greek yogurt instead of crème fraiche, reduced smoked cheese to 4 oz and kept cheddar at 2 oz and olive oil at 2 T. I cut cauliflower in smaller pieces per the recommendations here, and steamed them in the microwave rather than boiling them in salt water. I then added salt to taste as the cauliflower was browning in the pan. Added 1/2 tsp salt to the eggs.

  • DePollepel on August 29, 2021

    delicious, with a fresh cucumber salad, as side dish or cold lunch

  • Zosia on August 06, 2021

    I replaced the creme fraiche with yogurt and reduced the cheese by half for a less rich but still delicious frittata that family enjoyed.

  • chezmaryb on February 23, 2021

    Very rich and filling, with a little less guilt because it has a good amount of cauliflower

  • anya_sf on October 08, 2020

    I had to substitute cream for creme fraiche and smoked gouda for scamorza. My cauliflower was rather large, so the frittata took an extra 15 minutes in the oven - there was more than one layer of cauliflower and the egg mixture did not cover it all, but it still worked in the end. Very tasty, would make again, but will also cut the cauliflower into smaller pieces (they didn't soften further after parboiling).

  • wester on December 17, 2019

    I made this with smoked feta instead of scamorza, so that may have been why it turned out a bit dry. Good flavor. Better cold than warm.

  • StoicLoofah on July 02, 2018

    Cut the cauliflower into small pieces. I think you can do most of the prep ahead of time if necessary up to everything in the frying pan.

  • Yildiz100 on March 10, 2018

    Really delicious. It needed about 4 extra minutes in the oven to set in the middle. Used 1/2 tsp table salt and it was just right. I replaced the chives with a bit of parsley for color. I had parsley on hand and I can never taste chives anyway. I used the scarmorza but would use smoked cheddar when I can't get my hands on the former. Cauliflower was a little hard for my taste but probably because I sauteed it for less than 5 minutes because one side was already nice and browned. Next time around try browning both sides to get the cauliflower more thoroughly cooked. Probably not a good idea to extend the parboiling time since the cauliflower might then fall apart during the sautee stage. This comes together surprisingly quickly and easily. Great entree for a weeknight.

  • thekitchenchronicles on August 01, 2017

    This frittata is amazing- it's so smoky (smells like a barbecued potato chip) which actually makes it taste meaty and hearty. As others have said, you may have some leftover cauliflower so you can fit it all in a single layer. I wrote it up here: http://www.thekitchenchronicles.com/2017/07/31/smoky-frittata/

  • clkandel on January 24, 2017

    I made this with garlic cheddar cheese, but the paprika still gave the dish a great smoky flavor. Adjust the amount of cauliflower based on ending up with a single layer for the size of the pan you'll use. Again, depending on your pan size, may need to adjust the number of eggs or add some cream or milk to the egg mixture.

  • Lepa on July 31, 2016

    Delicious. This is the dish I make when we entertain for brunch. The smoky taste almost tastes like ham!

  • twoyolks on October 02, 2014

    The cauliflower should definitely be in smaller pieces in the future. The taste was a bit reminiscent of a hot dog with cheese (the combination of the smokiness, paprika, and cheese flavors), but in a good way.

  • Colleen01 on September 21, 2014

    Absolutely delicious. Will definitely make again - though I will cut the cauliflower into smaller pieces next time.

  • eselque on August 07, 2012

    Replaced cauliflower with broccoli.

  • Delys77 on February 04, 2012

    Pg 96 This is a delicious and different frittata. I used the smoked mozzarella and it was fabulous with the cauliflower. I added an egg as my cauli was large and served for lunch. The overall texture is good but cut the cauli into relatively small florets. I agree that it would be a great tapa or even main with a good salad, which would offset the richness.

  • L.Nightshade on June 04, 2011

    Cauliflower florets are blanched and then fried in a skillet until golden on one side. Then a mixture of eggs, creme fraiche, mustard, smoked paprika, chives, and cheeses are poured into the pan. The recipe calls for a mix of smoked scarmoza ("often called smoked mozzarella") and cheddar. Scarmoza was not available in my town, so I used a mix of smoked red cheddar and fresh mozzarella. This was a good frittata, but I would not be likely to serve it again for breakfast or brunch. But that is just me, as I don't really go for most of the brassicas in the morning. I'd love to try it with the scarmoza the recipe calls for, but I'd make it as a tapa, probably. Alternately, I'd make this for breakfast, using all the same ingredients but substituting potatoes for the cauliflower.

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