Three cheese frittata with zucchini

Ingredients:

Frittata

• 3 cups diced Spanish onion (1 large onion)
• 2 cups diced fennel root (about 1 pc.)
• 2 cups thinly sliced ​​leeks (2 stalks)
• 2 cloves garlic, crushed
• 2 tsp fresh thyme, finely chopped
• 1 and 1/4 cups extra-virgin olive oil
• 4 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (4 cups)
• 14 eggs
• 1 teaspoon Ethiopian seasoning, such as sheba
• 0.5 tsp dried Aleppo pepper
• 2 cups diced feta
• 1.5 cups grated cheddar
• 1 tbsp. grated parmesan
• 1/4 cup finely chopped fresh chives
• 1/4 cup thinly sliced ​​fresh cilantro
• 1/4 cup finely chopped fresh parsley
• 2 tbsp chopped fresh chervil

Aioli with harissa

• 1 cup pickled piquillo peppers, drained and seeded
• Zest and juice of 1 lime
• 2 cloves garlic, crushed to a paste
• 1 tbsp. ground cumin
• 1 tbsp ground roasted coriander
• 1 tbsp. ground roasted cumin
• 1 tsp. sriracha sauce
• 0.5 tsp salt
• 1/4 tsp smoked paprika
• 3/4 cup mayonnaise

Preparation:

1. In a saucepan over medium heat, cook the onion, fennel, leek, garlic, thyme, and 2 teaspoons of salt, stirring constantly, until the vegetables begin to soften. Reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Increase the heat to high and cook, stirring constantly, until the vegetables are light golden. Remove them from the saucepan and let them sit at room temperature.
2. Heat a saucepan over high heat. Once hot, add 1/4 cup of the remaining oil, then add the zucchini; cook for 1 minute. Add 1.5 teaspoons of salt and continue cooking until the zucchini is cooked through. Remove the zucchini from the saucepan and let it sit at room temperature.
3. In a large bowl, whisk together the eggs, sheba spice, chili powder, and 1/8 teaspoon black pepper until foamy. Add the feta, cheddar, Parmesan, green onions, cilantro, parsley, chervil, onion mixture, and zucchini and mix quickly.
4. Preheat oven to 450°F (230°C). Heat a 10-inch (27 cm) skillet over high heat, then add the remaining 1/2 cup (0.5 cup) olive oil. Add half the egg mixture to the skillet and immediately stir 1-2 times to combine the browned bottom with the raw top. Add the remaining mixture, immediately stir a couple more times, then smooth the surface with a spatula. Continue cooking for about 3 minutes (this will help the frittata develop a beautiful golden brown crust). Place the skillet in the oven and bake until golden brown and cooked through. If the frittata isn't browned on top, place the skillet under the broiler and grill.
5. Let the frittata cool for 2 minutes, then tap the edge of the pan with a wooden spoon to loosen the frittata. Place a cutting board on the pan and quickly flip it over so the frittata rests on the board. Let it cool on the board, then slice. Serve with harissa aioli.
   
   Aioli with harissa:
   
   In a blender, combine the pickled peppers, lime zest and juice, garlic, cumin, coriander, cumin, Sriracha, salt, and paprika and puree until smooth. Add the mayonnaise and blend until smooth. Yield: 1 liter.