Ingredients
10 eggs
1/4 tsp fresh ground pepper
1/4 cup grated parmigiano-reggiano cheese
3 oz asiago cheese, cut into 1/2" dice
3 oz provolone cheese, cut into 1/2" dice
1 tsp olive oil
2 large sausage links chix, turkey or pork, cut into 1/2: rounds
1 cup thinly sliced green onion3/4 cup finely diced roasted red bell pepper
3 garlic cloves, minced
1 tsp chopped fresh thyme
Preparation
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.
