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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tuscany Omelette
Tuscany Omelette
(Tuscan Frittata Affogata)

10 extra large eggs
1/2 cup grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
8 oz (1/2 lb) Italian sausage, casing removed
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 medium cloves of garlic, crushed and minced
1 cup crushed tomatoes
6 oz fresh mozzarella cheese, sliced
6-8 fresh basil leaves, torn

Preheat the oven to 350F.

In a large bowl, whisk together eggs, Parmigiano-Reggiano cheese, salt and pepper.

Set aside.

In a 12-inch non-stick skillet over medium-high heat, warm 1 tablespoon of olive oil.

Cook sausage breaking up large pieces until browned, 6-8 minutes.

Transfer sausage to a separate bowl.

Carefully wipe out the pan with a paper towel.

In the same pan over medium high heat, warm the remaining tablespoon of olive oil.

Saute onion and pepper until softened, about 10-15 minutes.

Add garlic and continue to cook for another 2-3 minutes.

Add sausage to pan; pour in egg mixture.

Transfer the pan to the preheated oven and bake for 10-15 minutes or until eggs are just barely set.

Carefully remove pan from the oven.

Turn broiler on and move the oven rack to the highest position.

Spread crushed tomatoes over eggs and arrange mozzarella on top.

Broil frittata for 3-5 minutes.

Carefully remove pan from the oven.

Slide frittata onto a serving platter.

Sprinkle with torn basil leaves. Serves 8.
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