Yield: 6 servings
|1 tablespoon||Olive oil|
|⅓ cup||Diced red bell pepper|
|⅓ cup||Diced zucchini|
|⅓ cup||Diced onion|
|2 \N||Cloves Garlic; chopped|
|1 pounds||Bulk sausage; crumbled, cooked,|
|\N \N||And drained|
|¼ cup||Chopped fresh basil|
|14 larges||Eggs; beaten|
|\N \N||Ground pepper|
|½ cup||Grated Parmesan cheese|
|4 \N||Fresh Italian plum tomatoes; thinly sliced|
|\N \N||Basil leaves; whole, for garnish|
In an ovenproof nonstick 10-inch skillet, combine olive oil, red pepper, zucchini, onion and garlic. Cook and stir over medium-low heat for 5 minutes, being careful not to burn garlic. Add cooked sausage to skillet.
Preheat broiler with oven rack placed at least 8 inches below broiler element. Add chopped basil to eggs; season to taste with salt and pepper.
Pour eggs over cooked ingredients in skillet. Cook over medium-low heat about 10 to 15 minutes, periodically lifting edges with a spatula and tilting pan to allow liquid egg to run underneath. Top will be partly liquid. Sprinkle eggs with cheese; place under broiler. Broil for 3 minutes, until egg is cooked and cheese is golden. Ring the top with sliced tomato, then let cool for 10 minutes. Garnish with fresh basil leaves.
Slice into wedges to serve. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 From Bryant Sausage Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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