Tre Formaggi Frittata Recipe

Name: Tre Formaggi Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 6 large eggs; Fresh Ground Pepper; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Johnsonville Mild Italian Sausages; Green Onion; Red Bell Pepper; Garlic Cloves; Fresh thyme sprigs, for garnish; 1/2 cup shredded Asiago cheese; 1/2 cup shredded Provolone cheese

Indulge in this cheesy masterpiece! This Tre Formaggi Frittata, courtesy of Johnsonville Sausage, is a flavor explosion of three Italian cheeses – Asiago, Provolone, and Parmesan – perfectly complementing savory sausage. A simple yet elegant dish, perfect for brunch, a light dinner, or a crowd-pleasing appetizer. Get ready for a taste of Italy!

Prep Time 15 mins

Cook Time 35 mins

Calories 220.3 kcal

Protein 34g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tre Formaggi Frittata

6 large eggs
Fresh Ground Pepper
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Johnsonville Mild Italian Sausages
Green Onion
Red Bell Pepper
Garlic Cloves
Fresh thyme sprigs, for garnish
1/2 cup shredded Asiago cheese
1/2 cup shredded Provolone cheese

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How to Make Tre Formaggi Frittata

Preheat oven to 375°F (190°C).
In a large bowl, whisk together eggs, Parmesan cheese, and black pepper until light and frothy.
In a large oven-safe skillet (10-12 inch), heat 1 tablespoon of olive oil over medium heat.
Add the sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Transfer the cooked sausage to a cutting board and slice into 1/4-inch coins.
Add the remaining 1 tablespoon olive oil to the skillet. Add the green onions and bell pepper and cook until softened, about 2 minutes.
Stir in the minced garlic and thyme; cook for another 30 seconds until fragrant.
Add the sliced sausage back to the skillet.
Pour the egg mixture over the sausage and vegetables.
Cook for 30 seconds, then sprinkle with Asiago and Provolone cheese.
Using a rubber spatula, gently push the cooked edges of the frittata toward the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking until the edges are set but the center is still slightly wet, about 2-3 minutes.
Transfer the skillet to the preheated oven and bake for 6-10 minutes, or until the center is set and the edges are golden brown.
Let the frittata cool slightly before gently sliding it onto a serving plate.
Cut into wedges and garnish with fresh thyme sprigs. Serve warm and enjoy!