Thanks again to colleenMomofTwo for sharing Penzy's 4S spice--worked perfectly in place of smoked paprika (which is too strong for me).

I had made this dish once before using regular mozzarella and that result was okay but a tad bland. This time I was worried about the scamorza (smoked mozzarella) given my history with smoked things, but this worked out well.

Not crazy about egg yolks and thought 6 whole eggs made it too "eggy" so I used 3 egg whites and 3 whole eggs and it was perfect.

Didn't have chives, so I tossed in tarragon for an herby hit.

Used the homemade crème fraiche and country-style Dijon mustard because that's what I had.

I was amazed at how beautifully it cut and lifted out of the cast iron skillet. It didn't seem like there was enough fat, but maybe the crème fraiche helped that along?

Anyway, it was great out of the oven and I just had a piece zapped in the microwave. Still holds up.

Link: http://www.telegraph.co.uk/foodanddrink/recipes/9791689/Yotam-Ottolenghis-smoky-frittata-recipe.html