Foods | Cooking
Hints & Tips
This delicious Tuscan Frittate recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
This tasty Frittata is a great way to use the leftover braising sauce from the
Beef Braised In Barolo Wine.
Brunch and Breakfast Recipes, and lots of
Tuscan Frittata with Two Cheeses Recipe
Brunch & Breakfast,
Yields: 2 to 4 servings
Prep time: 15 min
Cook time: 10 min
1/4 cup freshly-grated Pecorino Romano cheese*
Coarse salt or sea salt and freshly-ground
pepper, to taste
1 tablespoon olive oil
2 Spinach Asiago Chicken Sausages (casings remove), cut into small chunks**
1/2 small red
onion, medium dice
1/2 orange bell pepper, seeded, cored, and cut into medium dice
1/2 cup reserved braising sauce from
Beef Braised In Barolo Wine or 1/2 cup tomato sauce
5 slices of fresh
4 large basil leaves, sliced
Handful of small cherry tomatoes
Romano is made from sheep's milk. It is straw-white in color and has a sharp
flavor. Pecora in Italian means sheep and Pecorino Romano is one of Italy's
oldest cheeses. If you can't find Percorino Romano cheese, you may substitute
equal amounts of Parmesan, Asiago or Spanish Manchego cheese.
** Karen likes
to use All Natural Spinach Asiago Chicken Sausages from a 12-ounce package. Any
hot or mild Italian sausages may be substituted.
In a medium-size bowl, whisk
together the eggs, Pecorino Romano cheese, salt, and pepper; set aside.
In a non-stick frying pan over medium-high heat, heat olive oil; add sausage chunks and sauté until they begin
to brown, approximately 6 to 8 minutes.
Add onion, bell pepper, and garlic;
sauté until the onion and bell pepper soften. Reduce heat to medium and pour in
the egg mixture. Cook, approximately 2 to 3 minutes, using a spatula to lift the
cooked edges and allow any uncooked eggs to flow underneath.
braising sauce or tomato sauce into the center of the egg mixture; gently spread
to the edges. Remove from heat.
Arrange the mozzarella cheese slice on top of the cooked egg mixture and then place the basil slices on top of the mozzarella.
Place the pan under the broiler until the cheese melts and has
browned slightly. Watch closely so as not to overcook. Remove from the oven.
Scatter the cherry tomatoes on
top, pushing down into the frittata with a spatula. Slide the frittata onto a
serving plate or cut and serve wedges directly from the pan.