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1
Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften.
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2
Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes.
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3
Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown.
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4
Remove them from the pan, and let sit at room temperature.
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5
Heat a saute pan over high heat.
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6
When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution.
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7
Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through.
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8
Remove the zucchini from the pan, and let sit at room temperature.
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9
Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy.
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10
Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
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11
Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil.
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12
Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top.
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13
Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula.
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14
Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top).
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15
Transfer the pan to the oven, and bake until golden brown on top and cooked through.
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16
If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
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17
Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata.
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18
Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board.
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19
Refrigerate the frittata on the cutting board until cold, then slice as desired.
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20
Serve with the harissa aioli.
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21
Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree.
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22
Add the mayonnaise, and process just to combine.
