Italian · Vegetable

Peppers and Eggs

Breakfast, lunch, or a light dinner with a glass of chilled red

Rating

Makes 2 servings Added by Rebecca Ingredients 9

written to use up what the previous week's recipes left behind. From his lockdown letter "Let's Empty the Fridge", April 2020.

Ingredients

4 eggs beaten
Roasted peppers (whatever is leftover from the Napoleon) , whatever is leftover from the Napoleon
¼ cup diced tomatoes or roast pepper coulis or both
1 tbsp butter
2 tbsp olive oil
Salt and pepper
Chili flakes to taste
Grated Parmesan
Toasted bread

In a pre-heated skillet over medium heat add the butter and oil, when the butter is melted add the peppers, S&P and chili flakes. Let the peppers heat up slowly then pour in beaten eggs and lightly scramble. When the eggs are close to done add the tomatoes or the coulis. The eggs should be loosely scrambled.
Top with the cheese and place over the toasted bread for breakfast, or with a tossed salad for lunch or a light dinner with a glass of chilled red wine.