Ingredients
- 10 eggs
- 1/4 tsp. freshly ground pepper
- 1/4 cup grated Parmesan cheese
- 3 oz. Asiago cheese, cut into 1/2" dice
- 3 oz. Provolone cheese, cut into 1/2" dice
- 1 tsp. olive oil, plush more for brushing
- 2 Creminelli sausages, cut into 1/2" rounds
- 1 cup thinly sliced green onions, white and light green part only
- 1/4 cup finely diced roasted red bell pepper
- 3 cloves garlic, minced
- 1 tsp. chopped fresh thyme
Preparation
Step 1
In bowl, 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, about 5 minutes. Transfer to small bowl, discard all but 1 tsp. of fat in pan.
Reduce heat to medium. Add green onions and bell pepper; cook 2 minutes. Stir in garlic and thyme, cook 30 seconds. 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 the frittata pan over medium-low heat and 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 firttata, flip onto serving plate.
I used mozzarella, cheddar and Parmesan cheese, and turkey breakfast sausage. Could add mushrooms.