Three-Cheese and Four-Onion Frittata
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
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.