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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Peppers and Eggs
This topic contains 0 replies, has 1 voice, and was last updated by Anthony Rao 7 years, 1 month ago.
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.
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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