Everybody can relate to a sausage-and-pepper submarine sandwich being Italian American, since it is served at every street fair in the Northeast. The use of peppers with sausages is not as prevalent in Italy as it is in the Italian American community here, but this is a delicious dish. Imagine turning it into breakfast, especially on a morning when you have a few extra mouths to feed. The recipe is easy to prepare, because the sausage is taken out of its casings and crumbled into the pan, and everything else is added to it. You just scramble it all together; do not worry about making a perfectly round frittata here.
Recipe information
Yield
makes two 6-inch subs, or 4 sandwiches on rolls
Ingredients
Preparation
Step 1
Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, cook the sausage, crumbling with a wooden spoon, until it is no longer pink, about 3 minutes. Add the onion and bell pepper, season with 1/2 teaspoon salt, cover, and cook until the vegetables are wilted and lightly caramelized, about 10 minutes.
Step 2
Beat the eggs with the remaining salt in a small bowl. When the pepper and onion are wilted, pour the eggs into skillet and cook, stirring occasionally with a spatula, until just set but still a little wet, about 1 to 2 minutes. Remove from heat. (The eggs will finish cooking in the turned-off pan.)
Step 3
Mound the frittata on the bread or rolls, and serve immediately.
