Tre Formaggi Frittata Recipes

Steps:

• Preheat oven to 350°F. Heat pancetta in an 8-inch oven-safe skillet over medium heat until crispy. Remove pancetta bits and reserve grease. Add asparagus, leeks and mushrooms; saute for 3 to 5 minutes. Remove vegetables and set aside. Add olive oil and heat skillet over medium heat. Whisk eggs, half and half, arrowroot, Beau Monde, crushed red and white pepper in a bowl; stir in cheese. Pour into hot skillet; spread evenly and top with pancetta and vegetables. If desired, reserve a few vegetables to garnish the frittata. Reduce heat to low and cover. Cook 10 minutes or until eggs are set about 1 inch from sides of the skillet. Bake uncovered for 15 to 20 minutes. The top should be puffed and center set. Loosen the sides of the frittata before slipping onto serving platter. Cool 10 minutes before serving. Tip: Frittata can be made ahead and refrigerated. Bring to room temperature before serving. Variation: If pancetta is not readily available, thick sliced bacon can easily be substituted.

Steps:

• In bowl, lightly whisk eggs; whisk in pepper and cheeses. Set aside. In deep half of frittata pan over med-high heat, warm 1 tsp. olive oil. Add sausages; cook until browned, about 5 mins. Transfer to small bowl; discard all but 1 tsp. fat. Reduce heat to medium. Add onions and pepper; cook 2 mins. 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 underneaath, about 2 mins. Continue to cook until eggs begin to set, about 4 mins more. Set shallow half of frittata pan over median-low heat; 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 mins. Shake pan to loosen frittata; slide onto serving plates.

Steps:

• 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 min. Transfer to small bowl;discard all but 1 tsp fat in pan. Reduce heat to medium. Add green onions and bell pepper; cook 2 min. Stir in garlic and thyme; 30 seconds. Add sausages and egg mixture; cook, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 min. Continue to cook until eggs begin to set, about 4 min. more. Set shallow half of frittata pan over med low heat; 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 min. Shake pan to loosen frittata; slide onto serving plate.

Steps:

• In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside.
• 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.
• Meanwhile, preheat your oven to 375 degrees 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.).
• 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.