pat's Recipe

Tuscan Frittata Affogata

Category: Eggs

10 eggs
1/2 cup grated pecorino romano cheese
salt and freshly ground pepper, to taste
2 Tablespoons plus 1 teaspoon olive oil
8 oz. mild Italian sausage, casings removed
1 small, yellow onion, cut into 1/4" slices
1 red bell pepper, seeded and cut into 1/4"
slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6-8 fresh basil leaves, thinly sliced

Preheat broiler. In large bowl, whisk together eggs, pecorino romano, salt and pepper. In deep half of a frittata pan over medium-high heat, warm 1 Tablespoon oil. cook sausage 6-8 minutes. Transfer to a separate bowl. Wipe out pan. In same pan over medium-high heat, warm 1 tablespoon oil. Cook onion and bell pepper 3-4 minutes. Reduce heat to medium; cook 10 minutes more. Add sausage to pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 minutes more.
In the shallow pan over low heat, warm 1 teaspoon oil. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 2-3 minutes. Uncover pan. Pour tomato sauce onto center of frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5 minutes. Slide frittata onto serving plate; sprinkle with basil.
Serves 8-10.