• 12 eggs
• 1 cup whole milk or half-and-half
• 1/2 cup grated parmigiano-reggiano
• 1 teaspoon hot sauce, such as Tobasco
• Salt and pepper
• 1/4 cup EVOO (extra virgin olive oil.)
• 1/4 pound hot soppressata or pepperoni, finely chopped, or 2 fresno chile peppers (for vegetarian option), sliced
• 2 cloves garlic, chopped
• 3 tablespoons grated onion
• 1 sprig oregano, finely chopped, or 1/2 tsp. dried oregano
• 1/4 cup dry red wine
• 1 cup crushed tomatoes
• 6 ounces fresh mozzarella, shredded on the large side of a box grated or thinly sliced
• A small handful flat-leaf parsley, chopped
• A few leaves fresh basil, torn

Directions