Tuscan Frittata

8-10

10 eggs ½ cup pecorino romano cheese s/p to taste 2tbs plus 1 teaspoon olive oil 8oz. Italian sausage, casings removed 1 sm yellow onion cut in ¼"slices 1 red bell pepper, seeded and cut into ¼" slices 1 cup tomato sauce 6 oz. fresh mozzarella cheese sliced 6-8 fresh basil leaves, thinky sliced

Preheat broiler. In large bowl, whisk eggs, pecorino romano, salt n pepper. In deep half of frittata pan over med. heat warm 1 tablespoon oil. Cook sausage 6-8 min. Transfer to seperate bowl. Wipe out pan. In same pan warm 1 tablespoon oil. Cook bell pepper and onion 3-4 min. Reduce heat to med; cook 10 min more. Add sausage to pan; pour in egg mixture. Cook using spatula to lift cooked edges and allow uncooked eggs to flow underneath, 2-3 minutes; then cook 4-6 min more. In shallow pan over low heat, warm 1 teaspoon. oil. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook covered 2-3 min. Uncover pan. Pour tomato sauce onto center of frittata spreading edges. Arrange mozzarella on top. Broil frittata 3-5 min. Slide frittata onto serving plate; sprinkle with basil. Serves 8-10