Ingredients:
- 10 eggs
- 1/4 tsp. freshly ground pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 oz. Asiago cheese, cut into 1/2-inch dice
- 3 oz. Provolone cheese, cut into 1/2-inch dice
- 1 tsp. olive oil, plus more for brushing
- 2 Creminelli sausages, cut into 1/2-inch rounds
- 1 cup thinly sliced green onions, both white and light green portions
- 1/4 cup finely diced roasted red bell pepper
- 3 garlic cloves, minced
- 1 tsp. chopped fresh thyme
Directions:
In a bowl, lightly whisk the eggs, then whisk in the pepper and cheeses. Set aside.
In the deep half of a frittata pan over medium-high heat, warm the 1 tsp. olive oil. Add the sausages and cook until browned and cooked through, about 5 minutes. Transfer to a small bowl. Discard all but 1 tsp. of the fat in the pan.
Reduce the heat to medium, add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the sausages and egg mixture and cook, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, about 4 minutes more.
Set the shallow half of the frittata 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 eggs are set, about 6 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.
In the deep half of a frittata pan over medium-high heat, warm the 1 tsp. olive oil. Add the sausages and cook until browned and cooked through, about 5 minutes. Transfer to a small bowl. Discard all but 1 tsp. of the fat in the pan.
Reduce the heat to medium, add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for 30 seconds. Add the sausages and egg mixture and cook, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, about 4 minutes more.
Set the shallow half of the frittata 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 eggs are set, about 6 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Swissmiss7 from
Easy, tasty Italian frittata
I made this for a breakfast gathering at the office this morning. I knew I wasn't going to have time to prepare it in the morning, nor would it taste as good being cooked the night before and re-heated in the morning. I opted to prep the ingredients the night before by sauteing the sausage and vegetables, and cutting up the cheese. In the am, I mixed the eggs with the prepped foods, and instead of cooking it on the stove, I put the mix into individual aluminum cupcake liners and baked them for 25 minutes. They were delicious and everybody loved them. Thyme is my favorite herb and it gave the frittata a great flavor. Note: This recipe is very Atkins and Southbeach diet friendly because of the low or no carbs.
Date published: 2013-06-04