Ingredients
12 large eggs
1/4 c. chopped fresh basil leaves, plus more for serving
1/4 c. whole milk
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 medium red bell pepper, stemmed, seeded, and thinly sliced
1 small yellow onion, thinly sliced
1/2 lb. spicy or sweet Italian sausage, casings removed
2 c. store-bought or homemade marinara sauce
1 1/2 c. shredded mozzarella (about 6 oz.)
Preparation
Step 1Preheat broiler to high. In a medium bowl, whisk eggs, basil, milk, salt, and pepper.Step 2In a 10" ovenproof nonstick skillet over medium-high, heat oil. Add bell pepper and onion and cook, stirring occasionally, until just tender, about 3 minutes. Push vegetables to one side of skillet and add sausage to the other side. Using a wooden spoon, break up sausage into small bits, then stir to combine with vegetables and cook, stirring occasionally, until sausage is golden brown and cooked through and vegetables are tender, 4 to 6 minutes.Step 3Pour egg mixture into skillet with sausage and vegetables. Cook, slowly stirring with a spatula and scraping bottom and sides of skillet to form large curds, until eggs are almost set, 2 to 3 minutes. Spread into an even layer.Step 4Transfer skillet to oven and broil until golden in spots and puffed, about 3 minutes. Remove from oven. Spread marinara over and sprinkle with mozzarella. Continue to broil until sauce is warm and cheese is melted and bubbly, 3 to 5 minutes more. Let cool about 5 minutes before serving. Sprinkle with basil.
Once you’ve gotten the hang of this version, try any number of variations. Top it with dollops of pesto and ricotta instead of mozzarella, or swap in mushrooms instead of sausage for a vegetarian version. Made this? Let us know how it went in the comments below.
