Makes 2 (6-inch) subs, or 4 rolls

Notes

I just love a good sandwich. Biting into crispy bread that is filled with warm deliciously cooked food is so incredibly satisfying. This recipe makes a great frittata as well; Sausage and peppers is an Italian American classic, and this is the breakfast version, in case you can’t wait until lunch.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 links sweet Italian sausage, removed from casing (about 8 ounces)
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, sliced 1/2-inch thick
  • 3/4 teaspoon kosher salt
  • 4 large eggs
  • 2 (6-inch) lengths Italian bread, split and toasted or 4 crusty rolls, split and toasted
Lidia’s Favorite Recipes

Cookbook

Lidia’s Favorite Recipes

Buy now

Directions

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.

Beat the eggs with the remaining salt in a small bowl.

When the peppers and onions are wilted, pour the eggs into skillet and cook until the eggs are just set but still a little wet, about 1 to 2 minutes. 

Remove from heat. (The eggs will finish cooking in the pan.)

Mound the frittata on the bread or rolls and serve immediately.

Lidia’s Favorite Recipes

Cookbook

Lidia’s Favorite Recipes

Buy now