This is one of the simplest recipes, packed with flavor and light on the pocket book. We enjoy this tasty dish with a simple green salad. It is a staple when peppers are plentiful. For a hearty lunch or supper, you can have this on an Italian roll.
Peppers & Eggs
1 pound bell peppers (mixed colors) cut into 1 inch pieces
3 to 4 eggs beaten with 1/2 cup of milk and 1/3 pecorino romano cheese grated
1 medium onion diced
3 T extra virgin olive oil or coconut oil
salt and pepper to taste
On medium heat, add oil to the pan and then the peppers. Add the onion and cook until tender. Add egg mixture and stir. Sprinkle with salt and pepper and serve while still warm. Don’t overcook. Makes 3 -4 servings.
I think you will really love this dish. Try it and let me know.
Buon appetito!