Tre Formaggi Frittata Food

BEAU MONDE FRITTATA

Steps:

• Preheat oven to 350°F. Heat pancetta in an 8-inch oven-safe skillet over medium heat until crispy. Remove pancetta bits and reserve grease. Add asparagus, leeks and mushrooms; saute for 3 to 5 minutes. Remove vegetables and set aside. Add olive oil and heat skillet over medium heat. Whisk eggs, half and half, arrowroot, Beau Monde, crushed red and white pepper in a bowl; stir in cheese. Pour into hot skillet; spread evenly and top with pancetta and vegetables. If desired, reserve a few vegetables to garnish the frittata. Reduce heat to low and cover. Cook 10 minutes or until eggs are set about 1 inch from sides of the skillet. Bake uncovered for 15 to 20 minutes. The top should be puffed and center set. Loosen the sides of the frittata before slipping onto serving platter. Cool 10 minutes before serving. Tip: Frittata can be made ahead and refrigerated. Bring to room temperature before serving. Variation: If pancetta is not readily available, thick sliced bacon can easily be substituted.

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.

GORGONZOLA-SAUSAGE FRITTATA

Steps:

• Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool.
• In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat.
• In a large bowl, whisk the eggs together until combined.
• In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all.
• Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes.
• Meanwhile, preheat the broiler.
• Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.