I was busy today and before you knew it the digital clock in the car said 5:15 pm with hubby headed to the gym and my grocery list was still on the shelves at Caputos. “What’s fast, what’s hearty because it’s “chicken tortilla soup day” at hubby’s work”, I’m saying to myself. Fritatta!
- 8 eggs
- ¼ cup water
- ¾ lb. Italian Sausage (We use hot)
- 3 Tablespoons extra light olive oil
- 1 Green Bell Pepper diced
- 5 Crimini mushrooms cleaned and sliced
- 1/3 cup grated parmesan cheese (reserve 4 Tablespoons)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
Preheat your oven to 350°.
Using an oven proof fry pan brown the sausage with the olive oil. Add the peppers, and mushrooms and cook till al dente – not soft, not raw.
While the sausage is browning, beat the 8 eggs in a Pyrex 4 cup measure. Add the cheese, salt, pepper, oregano, and water and mix thoroughly. Add to the sausage mixture.
Even out the sausage and eggs. Lift up the eggs with your flexible nylon spatula so that the mixture keeps flowing to the bottom of the pan. Do not MIX in the pan else you end up with scrambled eggs. There will be a point where the mixture is slightly wet. Turn off your flame. Sprinkle with the remaining parmesan cheese and off into a 350° oven for 15 minutes.
Mangiere bene! (Eat well)