Anna Simon serves up the ultimate Italian breakfast after the Logies

After a huge night celebrating the Logies, sometimes only a big breakfast will do.

Home cook and recipe developer Anna Simon joined The Morning Show to serve up the ultimate Italian-inspired morning-after feast, with three hearty dishes designed to hit the spot.

Simon made an Italian sausage and peperonata sandwich, a spicy ’nduja frittata and focaccia-style Margherita pizza — proving leftovers and bold flavours can make for a seriously satisfying breakfast.

1 zucchini, thinly sliced with a mandoline

⅓ cup sun-dried tomatoes, roughly chopped

2 generous handfuls baby spinach

100 g mozzarella, torn or grated

1. Preheat oven to 180°C fan-forced.

2. Heat an ovenproof frying pan over medium heat with a little olive oil. Add the thinly sliced zucchini and cook until just softened.

3. Add the chopped sun-dried tomatoes and ’nduja. Cook for another minute or two, breaking up the ’nduja so it melts through the zucchini.

4. Add the spinach and cook until just wilted.

5. Beat the eggs in a bowl, then stir through the Parmesan and season lightly with salt and pepper.

6. Pour the egg mixture over the vegetables. Scatter over the mozzarella and gently stir everything through.

7. Cook over low heat for 3–4 minutes, just until the edges begin to set.

8. Transfer the pan to the oven and bake for around 10–15 minutes, or until the frittata is just set through the centre and lightly golden.

Tip: Go easy on the salt because the ’nduja, sun-dried tomatoes and Parmesan already bring plenty of seasoning.

Italian sausages — fennel or chilli

3 capsicums — red, yellow and green, sliced

2 garlic cloves, finely sliced or crushed

1. Heat a generous drizzle of extra virgin olive oil in a frying pan over medium heat.

2. Add the sliced onion and capsicums and cook gently until they begin to soften.

3. Add the garlic and continue cooking until the capsicums and onion are soft, silky and slightly caramelised.

4. Add fresh basil towards the end and toss through. Add chilli if you like.

5. Cook the sausages until browned and nicely charred — on the barbecue is best.

6. Split open the bread rolls and spoon in a little of the flavourful oil from the peperonata pan.

7. Fill with the sausage and plenty of peperonata, then serve hot.

500 g plain flour or bread flour

2 tbsp extra virgin olive oil, plus extra for the tray

1 garlic clove, crushed or finely grated

1. Mix the yeast, sugar and warm water together and leave for about 5 minutes.

2. Add the flour, salt and olive oil and mix into a soft, slightly sticky dough. Knead for 5–7 minutes until smooth.

3. Cover and leave to rise for about 1 hour, or until doubled in size.

4. Generously oil a baking tray. Transfer the dough to the tray and gently stretch it out with your fingertips to around 1–1.5 cm thick.

5. Leave to rest for another 20–30 minutes.

6. Mix the passata with the garlic, oregano, a drizzle of olive oil and a little salt.

7. Spread a thin layer of the seasoned passata over the dough.

8. Add mozzarella over the top.

9. Bake at 220°C fan-forced for 15–20 minutes, until golden underneath and cooked through.

10. Finish with fresh basil and an extra drizzle of olive oil.