Pancetta & Cauliflower Frittata with Creme Fraiche Mustard Sauce

Preheat oven to 425°.

In a 10 inch, oven-proof skillet, heat 2 Tablespoons of oil over medium heat and add pancetta. Cook until fat has rendered and pancetta is crisp. With a slotted spoon, remove the pancetta from the pan, leaving the rendered fat and oil. Add onion & garlic. Cook until starting to soften, about 4 minutes, then add the cauliflower. Cook until the cauliflower is softened and the onions & garlic are golden brown, 8-10 minutes.

In the meantime, beat the eggs together with salt, pepper and rosemary, then add the cheese. Pour the egg mixture over the cauliflower & onion mixture and add the pancetta back to the pan. Mix until all is incorporated. 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. 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). The sides will be golden brown.

For the sauce: Mix 1 Tablespoon of olive oil with the creme fraiche, mustard, vinegar, salt and pepper. It will still be a little thick. Slap a dollop down on your fresh-from-the-oven slice of frittata and watch the magic happen. It will melt in seconds and cover the whole piece. It’s a beautiful thing.

Buon Appetito!