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    Anthony Rao
    Anthony Rao
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    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 :)

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