Pancetta & Cauliflower Frittata with Creme Fraiche

Name: Pancetta & Cauliflower Frittata with Creme Fraiche Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 4 ounces, weight Pancetta; 1 whole Small Onion (or 1/2 Of A Medium Onion, Chopped); 2 cloves Garlic, Minced; 1/2 heads Cauliflower, Sliced Thin; 10 whole Large Eggs; 1 Tablespoon Rosemary; 1 cup Gruyere Or Swiss Cheese, Shredded; 4 Tablespoons Creme Fraiche Or Sour Cream; 1 teaspoon Dijon Mustard; 1 Tablespoon White Balsamic Or White Wine Vinegar; Salt and Pepper

Servings: persons

3 Tablespoons Olive Oil, Divided
4 ounces, weight Pancetta
1 whole Small Onion (or 1/2 Of A Medium Onion, Chopped)
2 cloves Garlic, Minced
1/2 heads Cauliflower, Sliced Thin
10 whole Large Eggs
1 Tablespoon Rosemary
1 cup Gruyere Or Swiss Cheese, Shredded
4 Tablespoons Creme Fraiche Or Sour Cream
1 teaspoon Dijon Mustard
1 Tablespoon White Balsamic Or White Wine Vinegar
Salt and Pepper

1
Preheat oven to 425 degrees .
2
In a 10 inch, oven-proof skillet, heat 2 Tablespoons of oil over medium heat and add pancetta.
3
Cook until fat has rendered and pancetta is crisp.
4
With a slotted spoon, remove the pancetta from the pan, leaving the rendered fat and oil.
5
Add onion & garlic.
6
Cook until starting to soften, about 4 minutes, then add the cauliflower.
7
Cook until the cauliflower is softened and the onions & garlic are golden brown, 8-10 minutes.
8
In the meantime, beat the eggs together with salt, pepper and rosemary, then add the cheese.
9
Pour the egg mixture over the cauliflower & onion mixture and add the pancetta back to the pan.
10
Mix until all is incorporated.
11
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.
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).
13
The sides will be golden brown.
14
For the sauce: Mix 1 Tablespoon of olive oil with the creme fraiche, mustard, vinegar, salt and pepper.
15
It will still be a little thick.
16
Slap a dollop down on your fresh-from-the-oven slice of frittata and watch the magic happen.
17
It will melt in seconds and cover the whole piece.
18
Its a beautiful thing.
19
Buon Appetito!

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 4 ounces, weight Pancetta, 1 whole Small Onion (or 1/2 Of A Medium Onion, Chopped), 2 cloves Garlic, Minced, and more.

Yes, Pancetta & Cauliflower Frittata with Creme Fraiche Mustard Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pancetta & Cauliflower Frittata with Creme Fraiche Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions