Ingredients
4 ounces bulk Italian sausage2 cups sliced fresh mushrooms2 tablespoons finely chopped red onion2 tablespoons finely chopped green pepper1/4 cup finely chopped fresh pineapple6 large eggs, beaten6 tablespoons marinara sauce2 tablespoons shredded part-skim mozzarella cheese2 tablespoons grated Parmigiano-Reggiano cheese2 tablespoons minced fresh parsley
Preparation
Preheat broiler. In a 10-in. ovenproof skillet, cook sausage, mushrooms, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking sausage into crumbles; drain.
Return sausage mixture to skillet; stir in pineapple. Pour in beaten eggs. Cook, covered, until nearly set, 4-6 minutes. Spread marinara over top; sprinkle with cheeses.
Broil 3-4 in. from heat until eggs are completely set and cheese is melted, 2-3 minutes. Let stand 5 minutes. Sprinkle with parsley; cut into wedges.
