Try this Tuscan Fritta Affogata recipe, or contribute your own.
Suggest a better descriptionPreheat broiler. In large bowl, whisk together eggs pecorino Romano, salt and pepper. In deep half of frittata pan over medium to high heat, warm 1 tablespoon of oil. Cook sausage 6-8 minutes. Transfer to separate bowl. Wipeout pan. In the same pan over medium to high heat, warm 1 tablespoon oil. Cook onion and bell pepper 3 to 4 minutes. Reduce heat to medium; cook 10 minutes more. Add sausage to pan; pour in egg mixture. Cook, using spatula to lift a cooked edges and allow uncooked eggs to flow underneath, 2 to 3 minutes; then cook 4 to 6 minutes more.
It shallow pan over low heat, warm 1 teaspoon of oil. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered 2 to 3 minutes. Undercover pan. Pour tomato sauce on to center of frittata; gently spread to edges. Arrange mozzarella on top. Broil frittata 3 to 5 minutes. Slide frittata onto serving plate; sprinkle with basil.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 243 | ||
Calories from Fat: 118 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 36.3mg | 11 % | |
Sodium 1391.7mg | 48 % | |
Potassium 864.1mg | 23 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 14.3g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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