Giambotta (Ciambotta) for breakfast!

Giambotta is traditionally made with vegetables and eggplant. I love Giambotta and often experiment with the recipe based on cleaning out the refrigerator. This is the great part of cooking with your kids. Recipes are meant to be experimented with so that everyone has fun.

Here is an easy breakfast Ciambotta I made recently I am sure you will enjoy

Olive oil
Garlic

1/4 pound fresh mushrooms, cleaned and sliced

Breakfast sausage (Or sweet or hot as a substitute)

1

red onion, diced

8-12 Mini Sweet peppers, sliced

I small long hot or cherry pepper

3- 4medium potatoes, diced in small cubes

Eggs with 3 tbsps. of heavy cream ready for scrambling

Fresh Asiago or Romano

(Greens Optional)

In a cast iron skillet, heat a small amount of olive oil Cook the sausage as diced or crumbled . Be sure to brown the sausage. Remove the sausage. Eliminate some of the grease but save some oil. Add some garlic and all of the vegetables. Season with cracked pepper and sea salt. (I do like Louisiana Seasoning as well) Add all the remaining vegetables, season with salt and pepper. Cook over a medium heat for 20 minutes and then allow to simmer. Return the sausage to the pan.. Stir well and cover the pan. After five minutes, take off the cover, and the eggs and heavy cream

 

Greens option - Whether leftover Greens Giardino or greens cooked separately with olive oil and garlic. Greens also make a nice edition to a breakfast Ciambatto. 

 

Add the cheese at the end of any Ciambatto.