Tre Formaggi Frittata
Tre Formaggi Frittata
Put an Italian twist to a one-pan morning frittata with this Johnsonville® recipe. The combination of Parmesan, Asiago, and provolone cheeses melt beautifully into the eggs to create a perfect setting for Johnsonville Italian Sausage.
Ingredients
- 3 to 4 links
-
10
large
eggs
-
1/4
cup
fresh grated Parmesan cheese
-
1/4
teaspoon
pepper
-
1
teaspoon
extra virgin olive oil
-
1
cup
green onions, thinly sliced
-
1/4
cup
red bell pepper, diced
-
3
cloves garlic, minced
-
1
teaspoon
fresh thyme, chopped or ½ teaspoon dried thyme
-
1/8
pound
Asiago cheese, cut into ½-inch cubes
-
1/4
pound
provolone cheese, cut into ½-inch cubes
REVIEWS
Directions
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Preheat oven to 375°F.
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In a large oven proof skillet, cook sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Remove from skillet. Cut sausage into 1/2-inch coin-slice pieces; set aside.
-
In a large bowl, whisk the eggs, Parmesan cheese and pepper together; set aside.
-
In the same skillet, cook and stir green onions and bell pepper in oil on medium heat until tender; about 2 minutes.
-
Stir in garlic and thyme; cook and stir for 30 seconds. Add cooked sausage pieces and egg mixture.
-
Add Asiago and provolone cheese and continue to cook until edges are just starting to set. Using a rubber scraper, gently pull the edges away pan edges allowing uncooked eggs to flow underneath; about 2 minutes.
-
Continue cooking, without touching; about 4 minutes.
-
Place skillet in oven and bake until the center of the egg mixture is gently firm to the touch and edges are golden; 6 to 10 minutes.
-
Gently loosen the frittata and use a rubber scraper to carefully slide it onto a serving plate; cut into wedges.
-
Garnish with fresh thyme.
