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Categories:Viewed: 49 - Published at: 10 years ago
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 ounces sweet Italian sausage, removed from casing (about 2 links)
- 1 large bunch scallions, cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1 red bell pepper, cut into 1/2-inch strips
- 8 large eggs
- 1/4 cup milk
- 1 1/2 cups 1/2-inch bread cubes, from a day-old loaf of country bread
- 1/4 cup grated Grana Padano or Parmigiano-Reggiano
Method
- Preheat oven to 375 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat.
- Cook the sausage, crumbling with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes.
- Add the scallions, season with 1/4 teaspoon salt, and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes.
- Toss in the bell pepper, and cook, stirring, until wilted but not completely limp, about 8 to 10 minutes.
- Beat the eggs with the milk and remaining salt in a bowl.
- Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes.
- Reduce heat under skillet to medium-low, then pour in the eggs and bread and let cook, without stirring, until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
- Sprinkle all over the top with the grated cheese.
- Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes.
- Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board.
- Serve in wedges, warm or at room temperature.
