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!
A lotta Frittata!
From Williams-Sonoma
Author: Jane Maynard
Recipe type: Main Dish, Breakfast
Ingredients
- 10 eggs
- ¼ teaspoon freshly ground pepper
- ¼ cups Parmigiano-Reggiano cheese
- 3 ounces Asiago cheese, cut into ½”³ dice
- 3 ounces Provolone cheese, cut into ½”³ dice
- 1 teaspoon olive oil, plus more for brushing
- 2 Creminelli sausages
- 1 cup thinly sliced green onions, white and green portion (I did not do 1 full cup)
- ¼ cup finely diced roasted red bell pepper
- 3 garlic cloves
- 1 teaspoon chopped fresh thyme (or sprinkle some dried thyme)
Instructions
- 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.
Notes
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
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.
Follow-up note, 1/23/09: I have since tried halving this recipe and it worked great. Just use two 9-10”³ skillets instead of 12”³. Works like a charm!
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.
Follow-up note, 1/23/09: I have since tried halving this recipe and it worked great. Just use two 9-10”³ skillets instead of 12”³. Works like a charm!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
We love frittatas. One of my favorite things to add is shredded baby red potatoes. No need to peel, just shred and boil in salted water for about 10 minutes, or until they’re barely tender. They’ll finish cooking in the frittata. Kind of like having hasbrowns, too, but without the hassle.
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We like to do a mini version where you pour the eggs & extras into a greased regular sized muffin tin or a tray of greased ramekins or custard dishes. Then you bake them at 350 for about 20 minutes until they are puffy and the edges are golden brown. The kids really dig anything that’s mini. Bonus: if one kid refuses to eat something that everyone else likes, it’s easy to fill his/her dish before you add that particular ingredient.
the potato and muffin tips are awesome – thanks hillary and christy!!!
okay, i’m seriously impressed. just the word frittata makes me nervous, but after this post, i might just attempt this. thanks!
I LOVE frittatas…thanks for the suggestion on the pans! Also, I got this same recipe in W.S. catalog, but hadn’t tried it yet…if the Maynards say it’s yummy then we will have to give it a shot!!
You have to love a recipe that starts out with 10 eggs. Sounds like the perfect dish for a cold day like today.
We tried this – a slightly altered version with light sausages, a couple of chopped,precooked bacon slices,a handful of monterey jack and a chopped up triangle of laughing cow light. It was goooood! Herm even ate it without ketchup. What a compliment!
I just got back from a weekend in NYC and I had the best scrambled eggs I’ve ever had at a place called Five Front under the Brooklyn Bridge. The scrambled eggs had salmon, goat cheese and green onions and each bite was heaven! Now you’ve got me thinking that I could try to include the same ingredients in my next frittata too!
Oh yum yum yum!!