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1
In a large bowl, whisk the eggs, parmesan cheese and the pepper together.
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2
Set aside.
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3
In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil.
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4
Add the sausages and cook until browned and cooked through, about 5-7 minutes.
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5
Transfer to a cutting board and coin slice.
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6
Leaving only 1 tsp of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes.
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7
Stir in the garlic and thyme and cook for another 30 seconds.
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8
Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds.
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9
Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes.
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10
Continue cooking (untouched) about 4 minutes more.
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11
Meanwhile, preheat your oven to 375 degrees and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes.
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12
(If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil.
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13
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan.
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14
Cook covered until the frittata is set, about 6 minutes.
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15
).
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16
Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges.
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17
Garnish with fresh thyme.
