The italian scramble
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Potato, cubed |
| ½ | pounds | Sweet Italian sausage |
| 1 | small | Onion, chopped |
| 1 | small | Green pepper, chopped |
| 1 | small | Red pepper, chopped |
| 8 | Eggs | |
| 2 | tablespoons | Milk |
| ⅛ | teaspoon | Oregano |
| 1 | Firm, ripe tomato, seeded | |
| And chopped | ||
| ¼ | cup | Shredded mozzarella |
| ¼ | cup | Grated cheese |
| Chopped fresh parsley for | ||
| Garnish | ||
| Hot Italian bread | ||
Directions
Heat olive oil in a large frying pan and add the potato; cook over medium heat, stirring occasionally. Remove sausage casings and crumble the meat into the frying pan, cooking and stirring until lightly browned. Add onion and peppers and cook until onion is limp and the potato cubes are done. Beat the eggs together with the milk and oregano. All at once, add the tomatoes, egg mixture and mozzarella to the frying pan. Lower the heat and cook, stirring lightly until eggs are soft and fluffy. Top with grated cheese and parsley and serve with hot Italian bread.