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Tre Formaggi Fritata

Tre Formaggi Fritata
Brought to you by Johnsonville® Sausage
6-8 ServingsPrep: 10 min; Cook: 30 min

Ingredients

  • 10 large eggs
  • 1/4 tsp. Fresh ground pepper
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp. olive oil
  • 3 to 4 links Johnsonville® Mild Italian Sausage Links, (coin sliced)
  • 1 cup thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 3 cloves garlic, minced
  • 1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
  • 1/8 pound Asiago cheese, cut into 1/2 inch dice
  • 1/4 pound Provolone cheese, cut into 1/2 inch dice

Directions

  • In a large bowl, whisk the eggs, parmesan cheese and the pepper
  • together. Set aside. In a deep frying pan with an oven proof handle
  • (or in the deep half of a frittata pan) warm the olive oil. Add the
  • sausages and cook until browned and cooked through, about 5-7
  • minutes. Transfer to a cutting board and coin slice. Leaving only 1
  • tsp. of oil in the pan, on medium heat add the green onions and bell
  • pepper and cook until tender, about 2 minutes. Stir in the garlic
  • and thyme and cook for another 30 seconds. Add the cooked sausage
  • slices to the pan along with the egg mixture; allow eggs to set for
  • 30 seconds. Add asiago and provolone cheese and continue to cook
  • until the edges are just starting to set, using a rubber spatula,
© Taste of Home 2013

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Tre Formaggi Fritata (continued)

Directions (continued)

  • gently pull the edges away from the side of the pan allowing the
  • uncooked eggs to flow underneath, about 2 minutes. Continue cooking
  • (untouched) about 4 minutes more.
  • Meanwhile, reheat your oven to 375° and finish cooking until the
  • center of the egg mixture is gently firm to the touch, and the edges
  • are beginning to golden, about 6-10 minutes. (If using a Frittata
  • pan set the shallow half of the pan over medium low heat and brush
  • lightly with olive oil. Place the shallow pan upside down on top of
  • the deep pan and flip the frittata into the shallow pan. Cook
  • covered until the frittata is set, about 6 minutes.)
  • Gently shake the pan to loosen the frittata and use a rubber spatula
  • to carefully slide it onto a serving plate, cut into wedges. Garnish
  • with fresh thyme. Yield: Serves 6-8.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013