About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

I call this my "Ultimate Omelet," but no matter what you call it - a 3 meat 3 cheese Frittata, or a Crustless Pizza, this omelet is filled with delicious meats, cheeses, and vegetables. It is so rich and tasty one might even consider it to be a "Decadent Omelet!"

Step 1: THE INGREDIENTS (6 Servings)

  1. 1-1/2 cups part skim milk Ricotta
  2. 8 large eggs
  3. 1/2 teaspoon Diamond Crystal Salt Sense (or sea salt)
  4. 1/2 teaspoon coarse ground black pepper
  5. 3 TBS extra virgin olive oil
  6. 1 ounce turkey pepperoni (about 8 thin round slices)
  7. 3 thin slices Prosciutto (about 2 ounces)
  8. 1 link of mild Italian Sausage (about 3-1/2 ounces)
  9. 1/2 red onion (or onion of your choice)
  10. 2 ounces sweet pepper (I used 3 red and yellow mini sweet peppers)
  11. 2 ounces shiitake mushrooms (you can use any mushroom, but I like the flavor of the Shiitakes)
  12. 1 Jalapeno or chili pepper (I used a red chili pepper) (Optional)
  13. 3 cloves garlic (also optional)
  14. 3/4 cup Sargento Artisan Whole Milk Shredded Mozzarella
  15. 3/4 cup Asiago cheese, shredded or grated (you could use a good Parmesan)
  16. 4 anchovy fillets (you may consider them to be optional, too, but I would not make this recipe without them)
  17. 3/4 cup tomato or pizza sauce (you can make your own, but I find Newman's Own Roasted Tomato & Garlic Sauce to be excellent).
  18. 1 teaspoon dried Oregano (not shown here)


Preheat oven to 425 degrees F.

  • Once you begin making this recipe things will move rather fast, so try to prep all of your ingredients before you begin cooking:

  1. If using anchovies, open a tin and place the fillets into a small glass container with a lid; set aside.
  2. Place the 1-1/2 cups of ricotta into a medium to large mixing bowl.
  3. Add 8 large eggs and whisk them into the ricotta, along with the S&P, and set aside.
  4. Smash, peel, and mince the garlic; set aside.
  5. Dice the onion, set aside.
  6. Remove the stems and seeds from the sweet peppers; dice, and set aside.
  7. Remove the stem, seeds and veins from the Jalapeno or chili pepper; dice and set aside. (Wash hands before continuing).
  8. Wipe off the mushroom caps with a dampened paper towel; remove and discard the stems. Slice caps into small slices and set aside.
  9. Remove the casing from the sausage link (VS. ground sausage) and set the meat aside.
  10. Chop the prosciutto into bite sized pieces and set aside.
  11. Grate or shred the Asiago cheese and mix it with the shredded mozzarella; set aside.


Heat 2 TBS of EVOO in a heavy 9" or 10" oven-proof non-stick pan or cast iron skillet (my choice) over medium heat.

  1. Add the minced garlic and stir for a few seconds, or just until it becomes fragrant.
  2. Pour the ricotta-egg mixture into the pan and cook, stirring gently, until it just begins to set (IE., just a few minutes).
  3. Transfer the skillet to the middle of the preheated oven and bake until the "frittata" is almost fully set (about 8 to 10 minutes = actually 8 minutes in my oven).
  4. While the frittata is baking, heat the remaining TBS of EVOO in another non-stick or cast iron skillet over medium-high heat.
  5. Add the sausage; break it up (I still use my old-fashioned potato masher for this purpose) and stir-fry until the meat is no longer pink (maybe 5 minutes or so).
  6. Add the onions, peppers (including the jalapeno or chili if using), and mushrooms. Seaslon with a little more S&P and stir and cook this mixture until the onions & peppers have softened a little (about 5 minutes more).
  7. Stir in the dried oregano and chopped prosciutto and cook for another minute or two; then remove pan from heat and set aside.
  8. Remove the frittata from the oven after it has cooked until almost set.
  9. Spread the 3/4 cup of tomato sauce over the top of the frittata and lay the anchovy fillets on top of the sauce as pictured, then spread the sausage/pepper mixture evenly over the top, followed by the rounds of turkey pepperoni.
  10. Cover everything with the mozzarella/asiago cheese mixture and return the pan to the oven.
  11. Bake the omelet (frittata) for 8 to 10 minutes more, or until the cheese topping is melted, becoming bubbly, and just beginning to brown.

  • Remove pan from oven and allow the omelet to rest in the pan for several minutes (I let this one rest for 5 minutes before attempting to slide it out of the pan and onto a large platter and, although it was not stuck to the pan, it was not easy to remove. I did break it up just a little and I'm not sure what is the best answer here; probably a 10" oven-proof non-stick skillet would work better - especially a skillet or pan without very high - or tapered - sides; I'll try that the next time I make this).

Step 4: TIME TO EAT . . .

. . .and eat I did! This turned out to be one of the best and tastiest meals that I have ever prepared. I enjoyed it so much that I will probably heat up another slice and have it for lunch right now (I might even have it for dinner again tonight)!

Bon appétit . . .

(Truthfully, I was inspired to create this recipe after seeing Rachael Ray's Ricotta Frittata Supreme :Pizza recipe as recently featured on the food network TV show - however, after adding 3 meats and 3 cheeses I think I have created a very unique and delicious omelet - The Ultimate Omelet).


I have estimated the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer, and I sincerely hope that you will enjoy this dish as much as I have!