How to Cook Tre Formaggi Frittata

Serves: 6-8

Preparation time: 5 mins

Cooking time: 35 mins

Ingredients needed to make Tre Formaggi Frittata:

• 10 eggs
• 1 cup green onion, thinly sliced
• 3 garlic cloves, peeled and minced
• 3-4 links mild Italian sausages
• ¼ cup red bell pepper, diced
• ¼ cup parmesan cheese, shredded
• ¼ lb provolone cheese, diced
• 1/8 lb Asiago cheese, diced
• 1 tsp olive oil
• 1 tsp fresh thyme, chopped
• ¼ tsp freshly ground black pepper
• Salt to taste

Cooking instructions for Tre Formaggi Frittata:

• Crack the eggs in a large bowl and whisk them thoroughly along with the parmesan cheese and a dash of black pepper until they blend thoroughly; keep aside.
• Heat the olive oil in a deep-bottomed oven proof frying pan and throw in the sausage links.
• Sauté them for 5-7 minutes, stirring periodically, until they are cooked through and brown nicely.
• Drain them out onto a chopping board slice them into round coin-like pieces.
• Skim off all the pan drippings, leaving only 1 tsp of it in the pan and toss the bell pepper and green onions into it.
• Sauté for a couple of minutes, while stirring often, until they soften and stir in the chopped thyme as well as garlic until well mixed.
• Return the cooked sausage coins back into the pan and give it a nice stir to distribute evenly throughout the mixture.
• Pour the egg-cheese mixture over them and cook, undisturbed, for half a minute or until they set.
• Sprinkle rest of the cheeses on top and cook further for another couple of minutes or until the edges set and separate from the sides of the pan, while the bottom still remains runny.
• While the frittata cooks, warm up your oven to 375 degrees F.
• Place the pan with partially-cooked frittata, into the hot oven and bake them until its centre is set and appears firm, while the corners turn lightly golden in colour.
• Run a sharp knife along the edges of the frittata to loosen it up and slide it gently onto a serving platter.
• Carve out semi-thick wedges and sprinkle more fresh thyme on top to garnish.
• Serve warm.

Image credit: Wikimedia Commons

Last Updated on May 17, 2013 by