3 tbsp. white wine
1/2 cup whipping cream
12 eggs slightly beaten
salt and pepper to taste
1 lb. Sweet Italian of Hot Italian Sausage, cooked and sliced
1 cup jack cheese
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
3 tbsp. olive oil
sweet red pepper relish

Combine wine, eggs, whip cream. Stir cream into eggs. Set aside. Place sausage, peppers, onions in skillet with olive oil and sauté till tender. Spray a baking dish with non-stick spray or oil lightly. Place egg mixture in pan and lay the sausage mixture evenly over top. Sprinkle with cheese and place in 300° oven until set and lightly browned. Let cool slightly before cutting into squares.

SWEET RED PEPPER RELISH:
1/4 cup mustard seeds (soaked in hot water for 2-3 hours, then drained)
1 lb. red bell peppers (seeded and finely julienned)
4 cups of sugar
1 quart of white vinegar

Place all ingredients in saucepan and bring to boil until mixture thickens. Stir constantly. Cool and refrigerate.