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1
Preheat oven to 425 degrees .
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2
In a 10 inch, oven-proof skillet, heat 2 Tablespoons of oil over medium heat and add pancetta.
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3
Cook until fat has rendered and pancetta is crisp.
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4
With a slotted spoon, remove the pancetta from the pan, leaving the rendered fat and oil.
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5
Add onion & garlic.
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6
Cook until starting to soften, about 4 minutes, then add the cauliflower.
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Cook until the cauliflower is softened and the onions & garlic are golden brown, 8-10 minutes.
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8
In the meantime, beat the eggs together with salt, pepper and rosemary, then add the cheese.
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Pour the egg mixture over the cauliflower & onion mixture and add the pancetta back to the pan.
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10
Mix until all is incorporated.
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Cook over med heat until edges are starting to set, every once in a while run your spatula around the edges and pull them away from the sides, letting the still-liquid egg to move on in.
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12
Then pop your skillet into your preheated oven for 15 minutes or until the middle of the frittata is completely set (no jiggle at all).
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13
The sides will be golden brown.
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14
For the sauce: Mix 1 Tablespoon of olive oil with the creme fraiche, mustard, vinegar, salt and pepper.
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15
It will still be a little thick.
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16
Slap a dollop down on your fresh-from-the-oven slice of frittata and watch the magic happen.
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It will melt in seconds and cover the whole piece.
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18
Its a beautiful thing.
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Buon Appetito!
