Three-Cheese And Four-Onion Frittata

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.