I made my first frittata, and it came out, and it was tasty, and I’m gonna do it again. In fact, I put omelets on the menu this week…but I forgot about my newfound mad frittata skills, so I’ll be switching that up. The great thing about frittata is all the servings are done at once, as opposed to cooking individual omelets. Great if you’re serving a group of people!
I used a recipe from the Williams-Sonoma catalog, actually. It was great. I did not use their $135 frittata pan, however. I have two 12-inch, non-stick skillets, so I just stacked those. Yes, I had to be careful when flipping, but it totally worked.
Here’s the recipe!
Tre Formaggi Frittata with Sausage
- 10 eggs
- 1/4 tsp freshly ground pepper
- 1/4 C Parmigiano-Reggiano cheese
- 3 oz. Asiago cheese, cut into 1/2″ dice
- 3 oz. Provolone cheese, cut into 1/2″ dice
JANE NOTE: I just used some shredded colby jack cheese I had in the fridge. So, I guess my frittata was not TRE formaggi, but it tasted good just the same
- 1 tsp. olive oil, plus more for brushing
- 2 Creminelli sausages
JANE NOTE: Yeah, Creminelli sausages are some expensive sausage you can order through WS. I just used regular old breakfast sausage and it was great.
- 1 C thinly sliced green onions, white and green portion (I did not do 1 full cup)
- 1/4 C finely diced roasted red bell pepper
- 3 garlic cloves
- 1 tsp. chopped fresh thyme (or sprinkle some dried thyme)
Lightly whisk eggs; whisk in pepper and cheeses. Set aside. In deep half of frittata pan over medium-high heat, warm 1 tsp oil. Add sausages – cook until browned, ~ 5 mins. Transfer to small bowl; discard all but 1 tsp fat in pan.
Reduce heat to medium. Add green onions and bell pepper. Cook 2 minutes. Stire in garlic and thyme – cook 30 sec. Add sausages and egg mixture – cook, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes. Continue to cook until eggs begin to set, about 4 minutes more.
Set shallow half of frittata pan over medium-low eat; brush lightly with oil. Place shallow pan upside down on top of deep pan. Flip frittata into shallow pan. cook, covered, until eggs are set, about 6 minutes. Shake pan to loosen frittata and slide onto serving plate (we ate it straight out of the pan). Serves 8-10.
Follow-up note, 1/23/09: I have since tried halving this recipe and it worked great. Just use two 9-10″ skillets instead of 12″. Works like a charm!