I set out to find a recipe that incorporated all three cheeses and could include additions from my fridge. No one recipe quite fit the bill. So I cobbled together this recipe with a method that’s easy, flexible, and delicious. Feel free to improvise substituting cheeses, meat (bacon or ham or sausage), greens (spinach, asparagus, zucchini, herbs, etc.). Get the idea?
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
4 cups chopped kale, stems removed*
3 eggs
¾ cup heavy cream
Salt and ground black pepper to taste
¼ cup grated Fontina
½ cup grated Comté cheese
¼ cup grated Parmigiano-Reggiano cheese
1 cooked chicken breast, cut in small chunks
Pinch crushed red pepper, optional
Instructions
Preheat oven to 350 degrees. Grease an 8x8-inch baking dish or 8-inch round pie pan.
Heat the butter and olive oil In a medium sauté pan over medium-high heat. Add onions and sauté until soft and translucent, 5 to 7 minutes. Lower heat to medium and add the kale; toss and cook until wilted. Set aside to cool.
Whisk the eggs, cream, salt, and black pepper in a bowl. Stir in the Fontina, Comté and Parmesan cheeses, onion and kale mixture, and chicken. Pour mixture into the prepared baking dish or pan.
Bake until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.
*I used Trader Joe’s organic “Power of the Green” mixture of baby kale, chard and spinach. Use directly from bag into the pan.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/05/05/a-tale-of-three-cheeses/