A lotta Frittata!
From Williams-Sonoma
Recipe type: Main Dish, Breakfast
  • 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)
  1. 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.
  2. 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.
  3. 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.
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!
Recipe by This Week for Dinner at https://thisweekfordinner.com/a-lotta-frittata/