|15 min||30 min||2|
|50 gm||Italian pork sausage (spicy sausage of choice - thinly sliced)|
|1/2 large pepper(s)||Red bell pepper (sliced)|
|1/2 cup||Cherry Tomatoes (halved)|
|20 olive(s)||Kalamata olives (sliced)|
|2 clove(s)||Garlic (1-2 cloves, crushed)|
|1 tbsp||Extra virgin olive oil (1-2 tbsp.)|
|6 large egg||Egg|
|1/2 cup shredded||Mozzarella cheese (skip if going dairy-free)|
|1 pinch||Salt (to taste)|
|1 dash||Black pepper (to taste)|
Put one glug of EVOO in a pan on a medium heat.
Put sausage in pan and cook until browned.
Add crushed garlic and stir around for about half a minute–until aromatic.
Add all the vegetables and olives and continue to stir occasionally until the vegetables are cooked through (5-10 minutes).
Once done, remove and set aside.
Wipe out pan.
Add a little bit more EVOO and turn to medium-low heat.
In a bowl, whisk eggs with a little salt and cracked pepper.
Pour into pan and place a lid on top, then turn the heat down to low and leave until the eggs are cooked almost to the top.
Put a small handful of the mozzarella cheese on top of the eggs in the pan.
Place sausage and vegetable mix on top of the eggs and then top with a little more mozzarella and Parmesan.
Cook for 1 minute on low with lid on to melt cheese.
Serve with a large side of mixed salad and enjoy it with Tabasco sauce for an extra kick!