Best Baked Provolone And Sausage Frittata Recipes

BAKED PROVOLONE AND SAUSAGE FRITTATA

Steps:

• Preheat the oven to 350.
• Heat the oil in a medium skillet and over medium-high heat. Add the onion and cook until translucent about 3 minutes. Add the sausage and cook until browned about 5 minutes.
• While the sausage is browning, whisk together the eggs, milk and salt. Stir the red bell pepper and the 1/4 cup of parsley into the sausage mixture. Pour the egg mixture over the top. Turn the heat down to medium-low and let it cook for about 2 minutes without stirring to let the eggs set some.
• Top with the cheese.
• Place in the oven and bake for 20-30 minutes or until puffed and golden and set in the center.
• Cut into wedges (4-6) - we are definitely a four wedge family!

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA

Steps:

• Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
• Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
• Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
• Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
• Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

BAKED PROVOLONE AND SAUSAGE FRITTATA

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 425°F. Lightly butter an 8-inch-square glass baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set aside to cool.
• In a large bowl, whisk together the eggs, milk, and salt until smooth, about 20 seconds. Add the bell pepper, 2 cups of the cheese, and 1/4 cup parsley. Stir in the onion mixture. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup cheese. Bake for 20 to 25 minutes, or until set and golden brown.
• Slide the frittata onto a serving platter. Using a serrated knife, cut the frittata into wedges and sprinkle with the remaining 2 tablespoons parsley before serving.
• Cook's Note
• To make individual servings, divide the batter among 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes, or until set and golden brown.