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Italian Omelet Roll

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Eggs 6 Servings

INGREDIENTS

1 tb Unsalted butter
12 Eggs; separated
3/4 ts Salt; to taste
1 pn Pequin quebrado
1 lb Hot Italian sausage
1 ts Italian crushed hot red pepper (or to taste)
1 md Onion; thinly sliced, separated into rings
12 Pickled Tuscan peppers
8 oz Mozzarella cheese; cut in 1/8-inch thick slices

INSTRUCTIONS

Butter 10x15-inch jelly roll pan. Cover bottom with waxed paper cut to
size. Butter paper. Preheat oven to 350. Beat egg whites until stiff; set
aside. Combine salt, pequin & egg yolks; beat with whisk until blended.
Fold whites & yolks together. Turn egg mixture into pan, carefully
smoothing with a spatula. Bake 15-20 minutes until done. Remove casings
from sausage, crumble meat into skillet & cook briefly; add red pepper &
onion. Cook, stirring often, 10-12 minutes until sausage is done. Drain off
fat. Place done omelet on cooling rack, loosen edges. Grab edge of paper &
pull omelet out onto cloth towel, invert on another cloth towel & remove
paper. Sprinkle with sausage mixture, scatter Tuscan peppers on top.
Arrange cheese slices over all, quickly roll, set on ovenproof platter &
place in oven to melt cheese. Slice & serve. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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