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extra-virgin olive oil links sweet Italian sausage onion red bell pepper kosher salt eggs lengths Italian bread
Viewed: 31 - Published at: 2 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 2 links sweet Italian sausage, removed from casing (about 8 ounces)
- 1 medium onion, thinly sliced
- 1 large red bell pepper, sliced 1/2 inch thick
- 3/4 teaspoon kosher salt
- 4 large eggs
- Two 6-inch lengths Italian bread, split and toasted, or 4 crusty rolls, split and toasted
Method
- Heat the oil in a large nonstick skillet over medium heat.
- When the oil is hot, cook the sausage, crumbling with a wooden spoon, until it is no longer pink, about 3 minutes.
- Add the onion and bell pepper, season with 1/2 teaspoon salt, cover, and cook until the vegetables are wilted and lightly caramelized, about 10 minutes.
- Beat the eggs with the remaining salt in a small bowl.
- When the pepper and onion are wilted, pour the eggs into skillet and cook, stirring occasionally with a spatula, until just set but still a little wet, about 1 to 2 minutes.
- Remove from heat.
- (The eggs will finish cooking in the turned-off pan.)
- Mound the frittata on the bread or rolls, and serve immediately.
