Roman style omelet
Instructions:
- 1/2 pound hot or sweet Italian sausage 1
- 2 large eggs
- Pinch of baking powder
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup julienned roasted red bell pepper (see Note)
- 2 tablespoons fresh basil, washed, stems removed, julienned
- 2 ounces goat cheese, crumbled (about 2 tablespoons)
- In a sauté pan, cook the sausage over medium-high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside.
- Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy.
- In a large nonstick sauté or 7- or 8-inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set.
- Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown.
- Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets.
- To roast bell peppers, char them over a grill or gas flame or under a broiler until blackened on all sides and soft. Turn them as they char to ensure even blackening. Remove from the heat and transfer to a bowl. Cover with plastic wrap and set aside for about 20 minutes to steam as they cool. Lift the peppers from the bowl and rub or peel off the blackened skin.