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)
- 1-1/2 cups part skim milk Ricotta
- 8 large eggs
- 1/2 teaspoon Diamond Crystal Salt Sense (or sea salt)
- 1/2 teaspoon coarse ground black pepper
- 3 TBS extra virgin olive oil
- 1 ounce turkey pepperoni (about 8 thin round slices)
- 3 thin slices Prosciutto (about 2 ounces)
- 1 link of mild Italian Sausage (about 3-1/2 ounces)
- 1/2 red onion (or onion of your choice)
- 2 ounces sweet pepper (I used 3 red and yellow mini sweet peppers)
- 2 ounces shiitake mushrooms (you can use any mushroom, but I like the flavor of the Shiitakes)
- 1 Jalapeno or chili pepper (I used a red chili pepper) (Optional)
- 3 cloves garlic (also optional)
- 3/4 cup Sargento Artisan Whole Milk Shredded Mozzarella
- 3/4 cup Asiago cheese, shredded or grated (you could use a good Parmesan)
- 4 anchovy fillets (you may consider them to be optional, too, but I would not make this recipe without them)
- 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).
- 1 teaspoon dried Oregano (not shown here)
Step 2: PREPARATION:
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:
- If using anchovies, open a tin and place the fillets into a small glass container with a lid; set aside.
- Place the 1-1/2 cups of ricotta into a medium to large mixing bowl.
- Add 8 large eggs and whisk them into the ricotta, along with the S&P, and set aside.
- Smash, peel, and mince the garlic; set aside.
- Dice the onion, set aside.
- Remove the stems and seeds from the sweet peppers; dice, and set aside.
- Remove the stem, seeds and veins from the Jalapeno or chili pepper; dice and set aside. (Wash hands before continuing).
- Wipe off the mushroom caps with a dampened paper towel; remove and discard the stems. Slice caps into small slices and set aside.
- Remove the casing from the sausage link (VS. ground sausage) and set the meat aside.
- Chop the prosciutto into bite sized pieces and set aside.
- Grate or shred the Asiago cheese and mix it with the shredded mozzarella; set aside.
Step 3: INSTRUCTIONS:
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.
- Add the minced garlic and stir for a few seconds, or just until it becomes fragrant.
- Pour the ricotta-egg mixture into the pan and cook, stirring gently, until it just begins to set (IE., just a few minutes).
- 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).
- While the frittata is baking, heat the remaining TBS of EVOO in another non-stick or cast iron skillet over medium-high heat.
- 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).
- 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).
- Stir in the dried oregano and chopped prosciutto and cook for another minute or two; then remove pan from heat and set aside.
- Remove the frittata from the oven after it has cooked until almost set.
- 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.
- Cover everything with the mozzarella/asiago cheese mixture and return the pan to the oven.
- 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).
Step 5: NUTRITION
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!