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.)

Jarlsberg Frittata

Ingredients

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

Instructions

  1. In a large bowl, whisk together eggs, Jarlsberg, thyme, heavy cream, salt, and pepper. Add orzo and stir to combine.
  2. 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.
http://fakeginger.com/2010/11/04/jarlsberg-frittata/

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We are loving the pizza right now, huh? It’s a quick dinner to pull together (as long as you remember to get the crust going early enough) and it’s always a crowd pleaser. I’ve been trying to make one once a week because it’s also an inexpensive meal, especially one like this where the main ingredients are eggs and a few slices of bacon.

I have always wanted to make a pizza with eggs on top but I was afraid of how my husband would react. He’s been happy with all of my pizza creations so far but eggs? On pizza? I thought that might just be too much for him.

He loved it. I loved it. My 3 year old specifically requested a piece with an egg and then tore it up. You could have knocked me over with a feather. Next time I will add more chives (there’s something you’ll never hear me say again) because the chives totally made the whole thing.

Breakfast Pizza

adapted from Smitten Kitchen

Ingredients

1 homemade or store-bought pizza dough
6 strips bacon
1 cup grated Parmesan
1 cups grated mozzarella
4 eggs
salt and pepper
2 tablespoons minced chives
olive oil, for brushing

Instructions

  1. Preheat the oven to 500F or follow package instruction.
  2. Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.
  3. Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.
  4. Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.
http://fakeginger.com/2010/08/21/breakfast-pizza/

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As a general rule, if a recipe contains an herb in the title I won’t like it. I think fresh herbs, even parsley, are way too strong. The exception to this rule is thyme. It’s one of my favorite scents and, like I said, the only herb that I can tolerate in large doses.

My mom gave me some fresh thyme from her garden this past weekend and I immediately knew what I was going to do with it. I saw Giada make this a few weeks ago and have been wanting to make it since then. It was the first frittata I’ve made and I think it turned out wonderful.

It was very simple except for when it came to flipping it. I couldn’t hold the pan and use a spatula at the same time so I had to get some help. A smaller pan would probably solve that problem though.

I seriously cannot wait to try more frittatas. This was cheap, easy, and both my husband and 3 year old loved it.

Pasta & Thyme Frittata

from Food Network

Ingredients

6 eggs
3 tablespoons whipping cream
1 cup grated Parmesan
3 cups cooked and cooled penne pasta
3 tablespoons coarsely chopped fresh thyme leaves
1 lemon, zested
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Instructions

  1. In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, lemon zest, salt, and pepper.
  2. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
  3. Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
http://fakeginger.com/2010/06/14/pasta-thyme-frittata/

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