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Tre Formaggi Fritatta

Tre Formaggi Fritatta

The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

This baked egg dish with Italian sausage and lots of cheese is perfect for a crowd.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 360 mg
  • 120%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside.
  2. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more.
  3. Meanwhile, preheat an oven to 375 degrees F, and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the 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 frittata is set, about 6 minutes.)
  4. Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme.
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Reviews

Grumpy's Honeybunch
6

Grumpy's Honeybunch

3/27/2013

This was good - made for dinner though and Grumpy felt it should be for breakfast. ;) I think he doesn't know you can eat an "eggy" meal anytime of the day! I used the ground italian sausage instead of the links and added mushrooms and spinach to the mix!

RuralCityGirl
6

RuralCityGirl

7/11/2012

Twas delish! No peppers, didn't have any. Not sure I would have wanted them in ours anyways. Did not deviate from the recipe. Well, other than slight cooking time adjustments, but that's sort of a no brainer. Different stoves/ovens/pans...duh. :) Was especially nice cuz we happened to have all sorts of rogue cheese in our fridge. Asiago and provolone were two of them. And everything else was under roof, or in the garden. Happy dance!!!

eleidenfrost
6

eleidenfrost

4/30/2012

Such a delicious recipe! I needed to keep it in the oven for a few minutes longer and at a greater temperature (I broiled it towards the end), but otherwise the fritatta was delish!

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