Sausage, Egg, and Peppers Breakfast Sub

• 2 tablespoons extra-virgin olive oil
• 2 links sweet Italian sausage, removed from casing (about 8 ounces)
• 1 medium onion, thinly sliced
• 1 large red bell pepper, sliced 1/2 inch thick
• 3/4 teaspoon kosher salt
• 4 large eggs
• Two 6-inch lengths Italian bread, split and toasted, or 4 crusty rolls, split and toasted

1. Heat the oil in a large nonstick skillet over medium heat.
2. When the oil is hot, cook the sausage, crumbling with a wooden spoon, until it is no longer pink, about 3 minutes.
3. Add the onion and bell pepper, season with 1/2 teaspoon salt, cover, and cook until the vegetables are wilted and lightly caramelized, about 10 minutes.
4. Beat the eggs with the remaining salt in a small bowl.
5. When the pepper and onion are wilted, pour the eggs into skillet and cook, stirring occasionally with a spatula, until just set but still a little wet, about 1 to 2 minutes.
6. Remove from heat.
7. (The eggs will finish cooking in the turned-off pan.)
8. Mound the frittata on the bread or rolls, and serve immediately.

extravirgin olive oil, links sweet italian sausage, onion, red bell pepper, kosher salt, eggs, lengths italian bread

Taken from www.epicurious.com/recipes/food/views/sausage-egg-and-peppers-breakfast-sub-385227 (may not work)