Tre Formaggi Fritatta Recipe -
Tre Formaggi Fritatta  Recipe

Tre Formaggi Fritatta

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

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings


  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 More Reviews

Mar 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!

Jul 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!!!

Apr 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!

Dec 11, 2012

Delicious.....I again used leftovers for this... grilled Italian sausage, peppers and onions. I used provolone, part skim mozz, and pecorino romano. I also decreased the eggs to 8 and added about 1/2c of fat free half and half. Thanks!

Mar 17, 2013

This made a delicious addition to our Sunday brunch! After browning the sausage, I did cut the "coins" into quarters, as I knew I'd prefer a smaller bite. I also added some milk to the egg mixture to give it some fluff. Broiled it for about 2 minutes in the end, just to give the top a nice crust. My Italian hubby said it's a "do again" recipe!

Mar 14, 2013

This was pretty good. I halved the recipe, but otherwise followed the recipe except for using lower fat Johnsonville Pork & Chicken Italian sausage. I did find the frittata to be sightly tough/rubbery, so next time I think I'll add in some cream or half and half with the egg mixture to make it creamier. It definitely took longer than 6-10 mins in the oven to finish cooking. I ended up finishing it under the broiler to get the middle to set, since the edges were getting too dark. I also diced the asiago into smaller pieces than stated, since asiago lends a stronger flavor.

Mar 25, 2013

I only had 5 eggs so I halved the recipe and it was still good, just not as thick. The different cheese add to flavor.

Mar 15, 2013

This was my first time making a frittata. I love how I can make a big batch of it once and then have breakfast for the week. I followed the recipe pretty closely, making minor substitutions based on what I had in the house. The oven time definitely seems a bit off in the instructions. I had it in the oven for 18 minutes and it probably could have gone another 2. Overall, a quick and tasty meal.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 324 mg
  • 108%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 844 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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