Summer Squash And 3 Cheese Frittata With Harissa Aioli Recipes

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.

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.