Breakfast Pizza

This recipe is basically a frittata with a pizza twist. Of course, these toppings are only one of nearly endless variations.

2 tbs olive oil
1 Medium Potato
4 eggs (beaten)
1 clove garlic (minced fine)
1/2 cup onion (diced)
1/2 cup green pepper (diced)
1/2 cup ground pre-cooked Italian sausage
1/2 cup grated Mozzarella
Parmigiana Reggiano
Pinch Salt
Pepper
Red pepper flakes

Preheat oven to 350.

Skin and slice the potato very thin with a sharp knife or mandolin. The slices should be thin enough to be slightly see-through. Add about one and a half tablespoon of the olive oil to a medium (8") cast-iron skillet and spread evenly and up the sides to coat the pan in a thin layer of the oil.

Starting in the middle of the pan, arrange the potato slices from the inside out so they slightly overlap until they cover the entire inside of the skillet. Place the skillet on a burner on medium heat. Do not turn.

Meanwhile, in a separate skillet on medium-low heat, slowly saute the onions, garlic and green peppers with the rest of the olive oil until translucent. When done set aside.

After about 10 minutes the potatoes should be lightly browned but not burned. Remove skillet from heat and gently pour in the beaten over the potatoes. Add a pinch of salt and a grind of black pepper. Place on the center rack of oven and bake at 350 degrees for 10 minutes.

After 10 minutes the eggs should be nicely set. Remove skillet from the oven and sprinkle the onion, garlic and peppers on top pizza style. Add the pre-cooked Italian sausage. and top with the Mozzarella and a little freshly grated Parmesan. Stick the skillet back in the oven for about 5 minutes or until the cheese is melted.

If your cast-iron skillet is nicely seasoned the pizza should slide intact onto the serving plate. Slice into four pieces. Add red pepper flakes to taste.

Serves 2