Craig and I have a routine we do on Mondays. He pours a glass of wine and asks, “Want some?” and I say: “I don’t drink on Mondays.”
It’s not that funny, but it happens almost every Monday. “I don’t drink on Mondays.” It’s basically my catchphrase. I say it because I do drink wine on weekends, and frequently on nights that aren’t Mondays, but on Mondays I give my body a break. That was until yesterday.
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Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata with Onions” which makes it sound very oniony though, actually, it is quite oniony: golden brown onions in with the eggs, pickled onions sprinkled on at the end. Finally I settled on “Caramelized Cauliflower Frittata” because that’s really what this is, a chance to use up leftover cauliflower on a weekend morning. And you know what? It’s one of the best breakfasts I’ve made in a long time.
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Imagine a glass case in the part of your brain that houses recipes: inside that glass case? There should be a frittata and a little sign that says, “Break in case of emergency.”
A frittata is a terrific thing to know how to make because, on a weeknight where you have nothing in the house–nothing to cook at all–except eggs, a stray onion, and some butter, you can still make dinner. Throw in some chickpeas and smoked paprika, and you actually have a dinner that looks pretty good.
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I don’t often ask you to get out of your seat while reading my blog, but for the frittata you see in the above picture I demand a standing ovation!
I mean, really. Can you believe that I made that? Not only did I make that, I made that bleary-eyed on a Saturday morning using just the ingredients I had on hand. And Craig, who didn’t know what to expect when I said I was making a frittata, couldn’t stop raving about the results. “This is like professional restaurant quality food,” he declared. “Every bite has something different…you get the sweetness of the tomato, the spiciness of the jalapeno, the…..” You get the idea.
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