Recipe - Italian Omelet Roll

1 tablespoon Unsalted butter
12 Eggs; separated
Three fourths teaspoon Salt; to taste
1 pn Pequin quebrado
1 pound Hot Italian sausage
1 teaspoon Italian crushed hot red
pepper (or to taste)
1 md Onion; thinly cut or sliced up ,
separated into rings
12 Pickled Tuscan peppers
8 ounce Mozzarella cheese; cut in
1/8inch thick slices

Butter 10x15inch 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 1520 minutes until done. Remove casings
from sausage, crumble meat into skillet & cook briefly; add red pepper &
onion. Cook, stirring often, 1012 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.