Tuscan Frittata Affogata

By debrcovey

Ingredients

• 10 eggs
• 1/2 cup pecorino romano cheese
• Salt and freshly ground pepper, to taste
• 2 Tbs. plus 1 tsp. 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

Details

Servings 8

Preparation

Step 1

Preheat broiler. In large bowl, whisk together eggs, pecorino romano, salt and pepper. In deep half of frittata pan over medium-high heat, warm 1 Tbs. oil. Cook sausage 6-8 minutes. Transfer to separate bowl. Wipe out pan. In same pan over medium-high heat, warm 1 Tbs. 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 shallow pan over low heat, warm 1 tsp. 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 into center of frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3-5 minutes. Slide frittata onto serving plate; sprinkle with basil.