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Smoky Frittata

This indulgent and smoky frittata recipe features simmered cauliflower with smoked scamorza and mature Cheddar, seasoned with sweet paprika and Dijon.

From the book

Yotam Ottolenghi


Scamorza affumicata is an Italian curd cheese that melts fantastically well. Often labelled ‘smoked mozzarella’, it is highly effective in adding depth and pungency to vegetarian dishes.

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1 small cauliflower, cut into medium florets
6 free-range eggs
4 tbsp crème fraîche
2 tbsp Dijon mustard
2 tsp sweet smoked paprika
3 tbsp finely chopped chives
150g smoked scamorza, grated (including the skin for extra flavour)
50g mature Cheddar, grated
2 tbsp olive oil
Salt and black pepper

Essential kit

You will need a large ovenproof frying pan.

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Simmer the cauliflower in a large pan of boiling salted water for only 4–5 minutes, or until semi-cooked. Drain and dry.

Preheat the oven to 190°C/Gas Mark 5. Break the eggs into a large bowl. Add the crème fraîche, mustard and paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.

Heat up the olive oil in a large ovenproof frying pan. Fry the cauliflower for about 5 minutes, or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on a medium heat for about 5 minutes.

Scatter the remaining cheeses on top, then carefully move the pan to the oven. Cook for 10-12 minutes, or until the frittata is well set.

Remove from the oven and leave to settle for 2-3 minutes before cutting into wedges. Eat immediately, with a peppery green salad.

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