This is famous East Coast Italian dish. Normally made to be housed in a nice loaf of Italian bread, but it’s great as a side dish, or even as an entree without the bread.

Serves 2 as a side, 1 as an entree.

2T organic extra virgin olive oil.

1/2 half organic bell pepper, any color, seeds, core, and inner membrane removed, diced into dime size pieces.

1t crushed red peppers. Optional, but adds greatness to the dish.

1/4 organic onion, any type, sliced thinly.

1/2t small diced organic garlic.

2 large eggs.

2T water.

Salt and pepper to taste.

Put the olive oil, crushed red peppers, and bell peppers in a saute pan. Cook on medium heat, stirring and flipping often until the bell peppers just begin to show color [caramelize].

Then, add the onion. Continue to stir and flip until the onion begins to show color [caramelize].

Get the eggs ready by scrambling them in a bowl with 2T water. Do not add yet.

Add the garlic to the pan and saute for 1 to 2 minute(s), then add the scrambled egg mixture.

Continue to cook, stir, and move the peppers and eggs till you achieve a ‘soft scramble’, then place on your dinner plate. The eggs will continue to cook after you remove them from the pan.

Add salt and pepper to taste and enjoy