The Mulberry Recipe

Prepare ingredients

Slice the green and red bell peppers into thin strips (about 1/8–1/4 inch). Thinly slice the yellow onion. Crack the eggs into a bowl, add the milk or half-and-half, salt, and half the black pepper, and whisk until blended.

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add the olive oil and butter; when the butter has melted and foamed, add the crumbled Esposito's sausage. Break the sausage up with a spatula and cook 3–4 minutes until just browned and cooked through.

Push the cooked sausage to one side of the pan. Add the sliced onions and peppers to the empty space (add a touch more oil if pan is dry). Sauté the onions and peppers together with the sausage for 5–7 minutes, stirring occasionally, until the onions are soft and translucent and the peppers are tender but still bright. Sprinkle the dried oregano and red pepper flakes over the vegetables as they cook. Taste and adjust seasoning with remaining black pepper and a pinch more salt if needed.

If there is excess fat in the pan from the sausage, tilt the pan and spoon off some fat, leaving enough to coat the vegetables and prevent sticking.

Reduce heat to medium-low. Spread the sausage, onions, and peppers into an even layer across the skillet. Pour the beaten eggs evenly over the mixture. Allow the eggs to set around the edges for 20–30 seconds.

Using a spatula, gently stir and fold the egg mixture into the sausage and vegetables, or for an open-faced style, leave to set and occasionally lift edges to let uncooked egg flow underneath. Cook for 2–3 minutes until eggs are mostly set but still moist. For firmer eggs, cook an additional 1–2 minutes.

If using cheese, sprinkle the grated Parmesan or shredded mozzarella over the eggs in the final 30 seconds of cooking so it melts into the top.

Turn off the heat. Slide the finished Mulberry onto a plate or divide between two plates if serving small portions. Sprinkle chopped fresh parsley on top for color and an optional additional grind of black pepper.

Serve immediately with toast or a side salad. Estimated serving: this recipe makes one hearty breakfast portion.