Tuscan Frittata Affogata (adapted from The Galley Gourmet)
10 extra large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil, divided
8 ounces (1/2 pound) Italian sausage, casing removed
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 medium cloves of garlic, crushed and minced
1 cup crushed tomatoes
6 ounces fresh mozzarella cheese, sliced
6-8 fresh basil leaves, torn
Preheat the oven to 350º F. In a large bowl, whisk together the eggs, Parmigiano-Reggiano, salt and pepper. Set aside.
In a 12-inch non-stick skillet over medium-high heat, warm 1 tablespoon of the oil. Cook the sausage breaking up large pieces until browned, 6-8 minutes. Transfer sausage to a separate bowl. Carefully wipe out the pan with a paper towel. In the same pan over medium high heat, warm the remaining tablespoon of olive oil. Sauté onion and pepper until softened, about 10-15 minutes. Add the garlic and continue to cook for another 2-3 minutes. Add the sausage to the pan; pour in the egg mixture.
Transfer the pan to the preheated oven and bake for 10-15 minutes or until the eggs are just barely set. Carefully remove the pan from the oven. Turn the broiler on and move the oven rack to the highest position. Spread crushed tomatoes over the eggs and arrange the mozzarella on top. Broil the frittata for 3-5 minutes. Carefully remove the pan from the oven. Slide the frittata onto a serving platter. Sprinkle with the torn basil leaves. Enjoy!