This tasty Tuscan Frittata with Two Cheese dish makes a great breakfast, lunch, or dinner – it is that good! It is a quick and easy meal that will please everyone you serve it to. This Tuscan Frittata with Two Cheese recipe is also a good way to use the leftover braising sauce from the Beef Braised In Barolo Wine.
This delicious Tuscan Frittate recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 6 large eggs
- 1/4 cup Pecorino Romano cheese, freshly-grated*
- 1 tablespoon olive oil
- 2 Spinach Asiago Chicken Sausages (casings removed), cut into small chunks**
- 1/2 small red onion, medium dice
- 1/2 orange bell pepper, seeded and cored, and cut into medium dice
- 2 cloves garlic, diced
- 1/2 cup reserved braising sauce from Beef Braised In Barolo Wine
- or 1/2 cup tomato sauce
- 5 slices of Mozzarella Cheese, fresh
- 4 large basil leaves, sliced
- Handful of small cherry tomatoes
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 sautuntil they begin to brown, approximately 6 to 8 minutes.
Add onion, bell pepper, and garlic; saute 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.
Pour reserved braising sauce or tomato sauce into the center of the egg mixture; gently spread to the edges. Remove from heat.
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.
Makes 2 to 4 servings.
* Pecorino 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 not 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.