serves: Serves 4 to 6
From what I recall sausage, bread and egg frittata was a dish my grandmother in Istria made often whereas the addition of peppers was something more Italian American. It is nonetheless a delicious combination. This recipe makes a great lunch with some salad on the side.
3 tablespoons extra virgin olive oil
8 ounces sweet Italian sausage, removed from casings (about 2 links)
1 large bunch scallions, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch strips
8 large eggs
¼ cup milk
1½ cups 1/2-inch bread cubes, from day-old load of country bread
¼ cup Grana Padano, or Parmigiano-Reggiano
Preheat oven to 375 degrees F. Heat oil in a 10-inch nonstick skillet over medium heat. Cook the sausage, crumbling with the back of a wooden spoon, until no longer pink, about 3 to 4 minutes. Add the scallions, season with 1/4 teaspoon salt and cook, stirring, until the scallions begin to wilt, about 2 to 3 minutes. Add bell pepper, and cook, stirring until wilted but not completely limp, about 8 to 10 minutes.
In a bowl, beat eggs with the milk and remaining salt. Let the bread cubes soak in the egg-milk mixture until moistened, about 2 to 3 minutes. Reduce heat under skillet to medium-low, then pour in eggs and bread and let cook until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
Sprinkle all over with the grated cheese. Put the skillet in the oven, and bake until frittata is set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.