Tre Formaggi Fritatta Recipes

FRITTATA

Steps:

• In a 10-inch frying pan, saute prosciutto ham for approximately 5 minutes. Add the parsley and continue to cook for another 2 minutes. Beat eggs with salt and pepper and then turn the gas very high and add eggs to the pan. Using a spoon, keep stirring and bring eggs to a solid state with a spoon. Be sure to have someone at your side to keep adding additional olive oil so that the frittata doesn't stick to the bottom of the pan. Press firmly with back of a spoon. Invert large dish on top of frying pan and turn frittata onto platter. Slide frittata back into frying pan to cook the other side. Always be sure there is enough oil in pan so that nothing sticks. When done turn out onto a platter lined with paper towels to absorb excess oil. Cut in chunks rather than wedges.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

TRE FORMAGGI FRITTATA

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 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.)
• 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.

PASTA FRITTATA

Steps:

• In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
• In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
• Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.