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| 1 Esslöffel | butter unsalted |
| 12 | eggs separated |
| 3/4 Teelöffel | salt |
| 1 Prise | Pequin quebrado |
| 1 x ca. 450 g | Hot Italian sausage |
| 1 Teelöffel | Italian crushed hot red pepper (or to taste) |
| 1 mittel | Onion; thinly sliced, separated into rings |
| 12 | Pickled Tuscan peppers |
| 8 x ca. 30 g | Mozzarella cheese; cut in 1/8-inch thick slices |
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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,
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