Summer Squash And 3 Cheese Frittata With Harissa Aioli Food

HARISSA AIOLI

Steps:

• Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
• Place egg yolks in a small bowl and pour lemon juice on top; set aside.
• Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
• Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
• Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

SUMMER SQUASH FRITTATA

Steps:

• Melt butter in a 12 inch skillet over Med-Hi heat.
• Add Zucchini, squash, onion, mushrooms and olives.
• Sautee until onions are tender.
• Add pre-cooked sausage.
• Stir until well mixed.
• Whisk together Eggs, Ranch Dressing and seasonings until well blended.
• Pour over veggie/sausage mixture in skillet.
• Stir in 1/2 of Shredded Cheese.
• Stirring cnstantly, cook over low heat until bottom and sides of eggs are set.
• Sprinkle top of eggs with remaining cheese.
• Move Skillet to oven.
• Bake at 350 for 10 minutes or until center is set.
• Remove from oven.
• Arrange 4 slices of cheese over top of eggs.
• Sprinkle evenly with Fresh Basil.