The Italian Scramble

From Shirley Evans

Makes 4 to 6 servings

1 Tbs. olive oil                                          

1 medium potato, cubed

1/2 lb. sweet Italian sausage                 

1 small onion, chopped

1 small green pepper, chopped                 

1 small red pepper, chopped

8 eggs                                                          

2 Tbs. milk

1/8 tsp. oregano                                        

1 firm, ripe tomato, seeded and chopped

1/4 c. shredded mozzarella 

1/4 c. grated cheese

chopped fresh parsley for garnish
hot Italian bread

Heat olive oil in a large frying pan and add the potato; cook over medium heat, stirring occasionally. Remove sausage casings and crumble meat into the frying pan, cooking and stirring until lightly browned. Add onion and peppers and cook until onion is limp and the potato cubes are done.

Beat the eggs together with the milk and oregano. All at once, add the tomatoes, egg mixture and mozzarella to the frying pan. Lower the heat and cook, stirring lightly until eggs are soft and fluffy, and I do mean soft and fluffy … not hard and stiff. The mozzarella should stretch and bring you great happiness. Top with grated cheese and parsley and serve with hot Italian bread.