Recently, Foodbuzz and Jarlsberg sent me a huge chunk of Jarlsberg cheese and said, “Do something with it!” So I did. I made the best sandwiches – they had ham, and the cheese, and red pepper jelly and then I grilled them until the cheese was melted and delicious. They were so good but photographed so horribly. I put the cheese in my fridge and forgot about it until I went to make one of my favorite meals: a frittata.
Can we talk about Jarlsberg before I go on? Up until now the only thing I knew about it is that it was good enough to get a mention in one of my favorite movies ever (which is how I came up with the sandwich idea. Shh!). It’s the texture of a Swiss but has the nuttiness of Parmesan. I’m not the kind of girl to eat plain cheese but I found myself cutting small slices off the wedge every once in a while. That good.
I make my frittatas the same every time: eggs, pasta, thyme or rosemary, and cheese so why mess with a good thing? I did use orzo in place of a larger pasta, which if you can’t tell, didn’t work out so well. I didn’t take into consideration that the large pasta shapes hold the frittata together so when I went to flip it, it kind of all fell apart. I love how the orzo looks in it but I’m not sure if it was worth all the trouble.
The Jarlsberg was so perfect in this. I think I liked it better than my usual Parmesan because it was much more subtle. It was delicious with the thyme and I would gladly use it again.
(The Jarlsberg was sent to me for free. I was not paid to write about it and the opinions are all mine.)
- 6 eggs
- 1 cup shredded Jarlsberg
- 1 tablespoon fresh thyme minced
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups orzo cooked and cooled slightly
- 1 tablespoon olive oil
- 1 clove garlic minced
In a large bowl, whisk together eggs, Jarlsberg, thyme, heavy cream, salt, and pepper. Add orzo and stir to combine.
Heat oil over medium heat in a 10-inch nonstick skillet. Once hot, add the garlic and saute just until fragrant. Working quickly so the garlic doesn't burn, add egg mixture and cook for 7 to 8 minutes, without touching it, until the edges begin to brown. Using a spatula, slide the frittata onto a large plate. Invert back into the skillet and continue to cook until firm and cooked through, about 5 minutes. Cut into wedges and serve warm.