Cauliflower, Bacon, and Parmesan Frittata

1/4 pound bacon, slices cut crosswise into 1/4 inch stripes
8 large eggs
1/3 cup light cream
1 cup grated Parmesan
3 Tbls. chopped fresh parsley
1/8 tsp. fresh-ground black pepper
2 Tbls. olive oil
1 Tbls. butter
1 small head of cauliflower (about 1-1/4 pounds). cut into small florets
1/4 tsp. salt
4 cloves of garlic, minced

Cook the bacon until crisp. Beat the eggs with the cream, Parmesan, parsley, and pepper until smooth. Add the cooled bacon.

In the same frying pan, heat the oil with the butter over moderately high heat. Add the cauliflower and salt and cook until the cauliflower is golden and almost done, 10-15 minutes. Add the garlic and cook, stirring, 1 minute longer. Pour in the eggs mixture and reduce the heat to low. Cook covered until the bottom of the frittata is golden brown and the top is almost set, 10-15 minutes.

Heat the broiler. Broil the frittata 6 inches from the heat until edges are set and beginning to brown, about 3 minutes.

Lift up the edge of the fittata with a spatula and slide the frittata onto a plate. Cut it into wedges.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MSTEPHANIE.