3 Cheese Frittata Recipes

THREE PEPPER AND GOAT CHEESE FRITTATA

Steps:

• Preheat the broiler.
• Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes.
• In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top.
• Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings.

SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI

Steps:

• Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
• Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
• Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
• Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
• Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli.
• Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart.

THREE CHEESE FRITTATA

Steps:

• 1. Preheat oven to 325° F. 2. Brown sausage and drain well. Spread over bottom of greased 8" pie pan or quiche pan. Layer zucchini over sausage, then sprinkle scallions and seasonings over top.3. Whisk eggs with heavy cream and pour over zucchini and sausage. Sprinkle with cream cheese cubes. Top with Mozzarella and Cheddar cheeses. 4. Bake for 45 minutes until top is lightly golden or knife inserted in center comes out clean.

THREE CHEESE SALAMI FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk eggs and milk together in a large bowl.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
• Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
• Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

THREE-CHEESE FRITTATA

Steps:

• Beat eggs and cream in large bowl until frothy. Stir in half the cheeses, 1 T. chives, and the pepper.
• Heat broiler.
• Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact. Pour egg mixture into skillet. Cook covered over medium heat, without stirring, until edge is set but surface is still wet, 10-12 minutes.
• Sprnkle remaining cheeses evenly over frittata. Broil 6 inches from heat until cheese is melted and edge is lightly puffed, about 2 minutes. Sprinkle with 1 t. chives. Serve hot.