Peppers and Eggs
Recipe courtesy of Cathy Lindberg.
6 eggs
milk
2 green bell peppers
oil
salt and pepper
tomato sauce, 8 ounce can
3 or 4 hard Italian rolls (optional)
Put about 3 tablespoons of olive oil in the frying pan
Cut the peppers in half and take out the stem and seeds, then cut the pepper into 1inch pieces, larger or smaller, it's up to the cook.
Saute the peppers in the hot oil until tender, but not too soft. Again depends on personal taste.
Pour tomato sauce over peppers and add salt and pepper.
Cook for about 15 minutes,
Beat the eggs with the milk, like you are making scrambled eggs.
Add to peppers and cook, stirring until the eggs are cooked.
This is great on Italian bread, or any kind of bread or even just plain on a dish. It also makes a great lunch at the beach.
milk
2 green bell peppers
oil
salt and pepper
tomato sauce, 8 ounce can
3 or 4 hard Italian rolls (optional)
Put about 3 tablespoons of olive oil in the frying pan
Cut the peppers in half and take out the stem and seeds, then cut the pepper into 1inch pieces, larger or smaller, it's up to the cook.
Saute the peppers in the hot oil until tender, but not too soft. Again depends on personal taste.
Pour tomato sauce over peppers and add salt and pepper.
Cook for about 15 minutes,
Beat the eggs with the milk, like you are making scrambled eggs.
Add to peppers and cook, stirring until the eggs are cooked.
This is great on Italian bread, or any kind of bread or even just plain on a dish. It also makes a great lunch at the beach.