Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pn Pequin quebrado
- 1 lb Hot Italian sausage
- 1 ts Italian crushed hot red
- 1 md Onion; thinly sliced,
- 12 Pickled Tuscan peppers
- 8 oz Mozzarella cheese; cut in
- 12 Eggs; separated
- 1 tb Unsalted butter
- 3/4 ts Salt; to taste
Preparation
Butter 10x15-inch jelly roll pan. Cover bottom with waxed paper cut to size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set aside. Combine salt, pequin & egg yolks; beat with whisk until blended. Fold whites & yolks together. Turn egg mixture into pan, carefully smoothing with a spatula. Bake 15-20 minutes until done. Remove casings from sausage, crumble meat into skillet & cook briefly; add red pepper & onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper & pull omelet out onto cloth towel, invert on another cloth towel & remove paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top. Arrange cheese slices over all, quickly roll, set on ovenproof platter & place in oven to melt cheese. Slice & serve. Makes 6 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
