Cauliflower, Bacon, and Parmesan Frittata

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1/4 pound bacon, slices cut crosswise ito 1/4-inch strips 8 large eggs 1/3 cup light cream 1 cup grated Parmesan cheese 3 tablespoons chopped fresh parsley 1/8 teaspoon fresh-ground black pepper 2 tablespoons olive oil 1 tablespoon butter 1 small head cauliflower (or broccoli) about 1 1/4 pounds, cut into small florets 1/4 teaspoon salt 4 cloves garlic, minced In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove. Pour off all the fat. In a large bowl, 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 (or broccoli) and salt and cook, stirring occasionally, until th cauliflower is golden and almost done, 10 to 15 minutes. Add the garlic and cook, stirring, 1 minute longer. Pour in the egg mixure and reduce the heat to low. Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes. Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes. Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut it into wedges. serves 4 TIP: If the handle of your frying pan isn't ovenproof wrap it with 4 layers of aluminum foil.