Iron Chef Sunday Brunch

Since there was such a great deal of interest in the food part of our trip blog, Rick thinks I should put cooking stuff in more often. We had a particularly good frittata today and it's kind of a lazy Sunday afternoon, so here goes.

I've mentioned in the past that on Sundays, I like to find some tidbit of ingredients or small leftovers and see what can be created around it. Today's ingredient was a half a piece of chicken pesto sausage. Sauteed green peppers and onion in olive oil. Mixed 4 eggs with garlic powder, oregano, red pepper flakes, salt and pepper and the sauteed vegetables.

Cook on stovetop lifting edges to let uncooked egg flow to bottom. I use a 10" crepe pan, but any 8'-10" skillet with oven-proof handle will do.

Topped with sliced sausage and pieces of sliced provolone. Finish in broiler to melt cheese and to brown eggs. It will also rise a bit, like a souffle.

I also had about a cup of pink vodka sauce which I heated and drizzled on top.