Best Summer Squash And 3 Cheese Frittata With Harissa Aioli Recipes

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HARISSA AIOLI



Harissa Aioli image

A traditional Mediterranean aioli is mixed with harissa paste. This recipe comes from the Northern region of Italy where they use a cooked egg and lemon-soaked egg yolks. This is delicious on just about anything. I like it with a frittata or oven-fried potatoes. It will last up to 4 or 5 days in the refrigerator.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments

Time 15m

Yield 8

Number Of Ingredients 8

1 egg
2 egg yolks, at room temperature
1 tablespoon freshly squeezed lemon juice
3 large cloves garlic, or more to taste
1 ΒΌ cups olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons harissa paste
1 pinch ground cardamom

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.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 1.2 g, Cholesterol 71.7 mg, Fat 35.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 50.1 mg, Sugar 0.1 g

SUMMER SQUASH FRITTATA



Summer Squash Frittata image

Nice light meal for summer that uses fresh veggies, and is easy to put together. It is really a meal in itself, but you could always add some fresh french bread & herb butter to go with it.

Provided by cajunhippiegirl

Categories     Breakfast

Time 30m

Yield 1 12 inch skillet, 8-10 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 zucchini, cubed
1 yellow squash, cubed
1 small onion, chopped
4 ounces sliced mushrooms
1 (4 ounce) can sliced black olives
8 ounces roll breakfast sausage, browned & drained
6 large eggs, lightly beaten
3 tablespoons ranch dressing
cajun seasoning
lemon pepper
salt
1 cup shredded Italian cheese blend
1 cup sharp cheddar cheese
1/3 cup fresh basil, chopped
4 slices cheese, any flavor you like I use Pepper jack to give it a little kick

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.

Nutrition Facts : Calories 399.3, Fat 32.3, SaturatedFat 14.5, Cholesterol 228.4, Sodium 840.5, Carbohydrate 7, Fiber 1.3, Sugar 2, Protein 20.7

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