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Adapted from: Yotam Ottolenghi

Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins | Serves: 6-8

This Smoky Chorizo Frittata is packed with rich, smoky notes and hearty ingredients. Tender cauliflower florets provide the perfect excuse to sneak in some veggies to start the day, while the addition of chorizo adds bold, savory depth. The rest of the ingredients come together to create a flavor that’s truly out of this world. This frittata strikes a perfectly balanced combination of smoky, cheesy, and satisfying flavors that’s sure to impress!

Instructions

1. Preheat the oven to 375°F (190°C).
2. Simmer the cauliflower in a large pot of boiling water for 4–5 minutes, or until partially cooked. Then, drain and pat dry.
3. In a large mixing bowl, whisk together the eggs, Greek yogurt, mustard, smoked paprika, cumin, pinch of salt, and black pepper until smooth.
4. Fold in the parsley, grated Gouda, and Parmesan, reserving a little cheese for topping.
5. Heat oil in a large cast iron or oven-safe skillet over medium heat. If using chorizo, add it to the skillet and sauté for 3-4 minutes until slightly crisp and its oils are released. Remove chorizo from the skillet and set aside.
6. Add the cooked cauliflower to the skillet (using the rendered chorizo oil for extra flavor, if applicable) and sauté for 2-3 minutes to lightly caramelize.
7. Stir the chorizo back into the skillet (if using), then pour the egg mixture over everything, spreading it evenly. Add liquid smoke or smoked salt to taste (optional). Cook on the stovetop for 2-3 minutes until the edges begin to set.
8. Sprinkle the reserved cheese on top and transfer the skillet to the oven. Bake for 15-20 minutes or until the frittata is golden and fully set in the center.
9. Allow to cool slightly before slicing. Serve warm or at room temperature.