SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI

Summer Squash and 3-Cheese Frittata with Harissa Aioli image

Provided by Brad Farmerie

Time 1h45m

Yield One 11-inch-diameter frittata

Number Of Ingredients 30

Ingredients

3 cups diced Spanish onions (1 large onion)
2 cups diced fresh fennel bulb (roughly 1 head)
2 cups sliced leeks (2 leeks)
2 cloves garlic, minced
2 teaspoons fresh thyme, finely chopped
1 1/4 cups extra-virgin olive oil
Salt
4 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (4 cups)
14 eggs
1 teaspoon Ethiopian berbere spice mix, such as Sheba
1/2 teaspoon Aleppo sun-dried chili
Freshly ground black pepper
2 cups diced feta
1 1/2 cups grated Grafton Cheddar
1 cup grated Parmesan
1/4 cup finely cut fresh chives
1/4 cup chiffonaded fresh cilantro
1/4 cup chiffonaded fresh parsley
2 tablespoons chopped fresh chervil
Harissa Aioli, recipe follows
1 cup piquillo peppers, well drained, dried, seeds and stems removed
Zest and juice of 1 lime
2 cloves garlic, pureed
1 tablespoon finely ground caraway seeds
1 tablespoon finely ground roasted coriander seeds
1 tablespoon finely ground roasted cumin seeds
1 teaspoon Sriracha
1/2 teaspoon salt
1/4 teaspoon smoked paprika
3/4 cup mayonnaise

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.