Italian Jumbot Recipe
- 1 tablespoon vegetable oil
- 8 ounces hot sausage link
- bacon as desired
- 2 tablespoons water
- 1 (4-ounce) stick margarine
- 6 cups peeled, chopped,
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped green
- 1 1/2 cups chopped tomatoes
- 1 cup jalapeno peppers
- 9 eggs, beaten
- 10 ounces shredded Cheddar
Serving suggestion: serve with Italian toast.
Heat the oil in a skillet and brown the sausage over medium heat. Add about
2 tablespoons of water to the skillet, cover with a lid, and cook for about 20
minutes, turning once during the process. Roughly chop the sausage links.
Preheat a large skillet or flat grill over medium-high heat and melt
margarine. Add the cooked potatoes and saute until golden brown. Add onions,
green peppers, tomatoes, browned sausage, and jalapeno peppers. Saute together
for 5 minutes. Mix in beaten eggs until the eggs are cooked.
Divide jumbot in half in the skillet or grill, and add 8 ounces of the
cheddar cheese to 1 half of jumbot. Take the other half of jumbot and lay it on
top of cheese. Sprinkle remaining cheese on top.
Variations to jumbot: add 1 1/2 cups of chopped ham from bone, instead of
hot sausage and omit jalapeno peppers. Add 8 slices of American cheese in place
Health and Wellness Associates