TRE FORMAGGI FRITTATA
Provided by Food Network
Time 35m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- 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, 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, preheat your oven to 375 degrees F 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.
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Sushanto Sarker
[email protected]I would not recommend this frittata to anyone.
Kloie Delagarza
[email protected]This frittata is a waste of time and money. It's bland and flavorless.
Brett Lowry
[email protected]This frittata is way too cheesy for my taste. I couldn't even finish it.
Musa Muhammed
[email protected]I'm not sure what I did wrong, but my frittata didn't turn out as well as I hoped. It was still edible, but it wasn't as fluffy as I wanted it to be.
Premala Rai
[email protected]This frittata is a great way to get your kids to eat their vegetables. They'll love the cheesy flavor.
Kal Gonzales
[email protected]I love the combination of cheese in this frittata. It's so creamy and flavorful.
Berly Fullerton
[email protected]This frittata is a great way to use up leftover cheese and vegetables. It's also a great make-ahead breakfast or lunch.
Jenna Park
[email protected]I'm not a fan of frittatas, but I decided to try this one because of all the positive reviews. I'm glad I did! It was delicious.
Korrin Walton
[email protected]This frittata is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover cheese and vegetables.
Carrie Matthews
[email protected]I love this frittata! It's so easy to make and it's always a hit with my friends and family.
Taylor Frank
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also a great way to use up leftover vegetables.
Busulwa Micheal
[email protected]I'm not a fan of cheese, but I still enjoyed this frittata. The vegetables and herbs give it a lot of flavor.
Ali Chundrigar
[email protected]This frittata is a great way to sneak some vegetables into your diet. I added some chopped spinach and zucchini and it was delicious.
Faray Janii
[email protected]I'm not a big fan of frittatas, but this one is really good. The cheese combination is perfect and the frittata is cooked perfectly.
Sara Abbasi
[email protected]This is the best frittata recipe I've ever tried! It's so easy to make and it's always delicious.
Kandasamy Nagan Masiyan
[email protected]I've made this frittata several times and it's always a hit with my family. It's a great dish for brunch or dinner.
Elijah Bashor
[email protected]This frittata is a great way to use up leftover cheese. I used a combination of cheddar, mozzarella, and Parmesan, but you could use any type of cheese you like.