heat oven to 425. heat ovice oil in a 10 in nonstick skillet with an ovenproof handle over medium high heat. add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. using a slotted spoon,l transfer sausage into a bowl; set aside. discard the fat and wipe out skillet.
return skillet to medium heat; melt butter in it. add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. continue pulling the edges toward center. cook until nearly set, about 4 min
transfer skillet to oven; bak until top is set and edges are golden brown, about 6 to 8 min. sprinkle w pepper to tase and serve immediately or at room temp w remaining mizuna or watercress and spicy tomato sauce
Originally Submitted
10/2/2010
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