New this month
Get the Allrecipes magazine

Tre Formaggi Fritatta

"This baked egg dish with Italian sausage and lots of cheese is perfect for a crowd."
Added to shopping list. Go to shopping list.

Ingredients

servings 381 cals
Original recipe yields 7 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 381 calories; 29.6 g fat; 3.5 g carbohydrates; 24.7 g protein; 324 mg cholesterol; 844 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 12
Most helpful
Most positive
Least positive
Newest

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 ...

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...

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!

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 abou...

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 mix...

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/...

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.

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 ba...

I made this with a number of changes. I thought 4 links of sausage was a bit much, so I used two, which I thought was plenty. Instead of cutting them into coins, I removed the casings and crum...