Corn Upside-Down Tart

• 3 tablespoons olive oil
• 4 scallions, including tender green portion, cut into 1/2-inch pieces
• 1/2 red bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 2 to 3 ounces hot sausage, cooked and crumbled, or 2 ounces chorizo, diced
• 5 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups cooked corn

1. Heat 2 tablespoons oil in a 9-inch nonstick skillet over medium heat.
2. Saute the scallions and peppers until tender, about 5 minutes.
3. Add the sausage at the last minute.
4. Remove about half the scallions and sausage to a bowl.
5. Arrange the peppers, scallions and sausage remaining in skillet over the bottom in a decorative pattern.
6. Beat the eggs, salt and pepper in a bowl until slightly foamy and drizzle about 1/2 cup over the vegetables in the skillet.
7. Cook over medium heat until set.
8. Add the remaining eggs.
9. Sprinkle with the corn, sausage or chorizo and reserved scallions, pressing lightly with a spatula to submerge.
10. Cook until eggs are golden brown on the bottom, about 10 minutes, shaking the pan gently to keep tart from sticking.
11. Loosen the tart, invert a plate over the skillet and flip the tart onto the plate.
12. Add the remaining oil to the skillet, then slide the tart back into the skillet to brown on other side, about 10 minutes.
13. Slide out onto a plate and serve warm or at room temperature.

olive oil, scallions, red bell pepper, yellow bell pepper, hot sausage, eggs, salt, freshly ground pepper, corn

Taken from cooking.nytimes.com/recipes/8878 (may not work)