• 15 Ratings

This satisfying dish can serve as breakfast, lunch, or dinner.

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet.

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  • Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes.

  • Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and

    Spicy Tomato Sauce.

Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0