Three-Cheese and Four-Onion Frittata

Three varieties of Tillamook Cheese make this dish egg-stra special

This baked egg dish is a stunner for your next brunch: Leeks, onions and shallots add sweet notes that balance out a blend of three savory Tillamook Cheeses (Sharp Cheddar, Pepper Jack and Swiss). 

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Recipe from the Tasting Table Test Kitchen

Three-Cheese And Four-Onion Frittata
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Make a cheesy frittata that's perfect for your next brunch, using three varieties of Tillamook cheese.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
4
to 6 servings
Total time: 40 minutes
Ingredients
  • 7 large eggs
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ounces Tillamook Sharp Cheddar Cheese, grated
  • 2 ounces Tillamook Pepper Jack Cheese, grated
  • 2 ounces Tillamook Swiss Cheese, grated
  • 3 tablespoons olive oil, divided
  • 2 cups ⅛-inch sliced cauliflower (½ small head)
  • 1 large yellow onion, halved and thinly sliced
  • 1 cup finely chopped leeks (½ leek)
  • 1 scallion, thinly sliced
  • 2 tablespoons roughly torn flat-leaf parsley
Directions
  1. Adjust the oven rack to the middle position and turn on the broiler.
  2. In a large mixing bowl, whisk together the eggs and cream, and season with ½ teaspoon of salt and ½ teaspoon of black pepper. Whisk in the three varieties of Tillamook Cheese and set aside.
  3. In a 10-inch nonstick, oven-safe skillet over medium heat, heat 1 tablespoon of the olive oil. Add the cauliflower and season with ¼ teaspoon of salt. Cook, stirring occasionally, and after 2 minutes, add 2 tablespoons of water. Continue to cook until the cauliflower is soft and translucent, 2 to 3 minutes more. Transfer to a medium bowl and set aside.
  4. Wipe the skillet dry and return to medium heat. Add the remaining 2 tablespoons of olive oil and the onions. Season with ¼ teaspoon of salt. Cook, stirring occasionally, until they begin soften, 3 to 5 minutes. Add the leeks and continue to cook until the vegetables are soft but not brown, 4 to 5 minutes.
  5. Add the cauliflower to the onion mixture and pour the egg mixture over, cooking without stirring, until set on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and broil until the top is lightly golden, about 3 minutes. Remove from the oven and top with the scallions, parsley and some crushed black pepper, and serve.
Nutrition
Calories per Serving 309
Total Fat 24.8 g
Saturated Fat 10.4 g
Trans Fat 0.1 g
Cholesterol 257.3 mg
Total Carbohydrates 6.5 g
Dietary Fiber 1.2 g
Total Sugars 2.5 g
Sodium 377.0 mg
Protein 15.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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