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Eggs and Peppers

This is a classic “peasant” dish from the Italian region of Calabria.
This dish will work with bell peppers or mild chili peppers if Italian frying peppers are not available.

3 to 4 tablespoons extra virgin olive oil
2 to 3 Italian frying peppers, cut into 1/4 inch slices
1 small clove garlic, minced
8 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, stems removed and chopped

1. Put the oil in a large, nonstick skillet over high heat for about 30 seconds and cook the peppers in the hot oil for one to two minutes, or until the peppers have softened. Stir occasionally to prevent them from burning.

2. Cook the garlic for about 15 seconds, just until it starts to turn golden, then reduce the heat. Season the eggs with salt and pepper.

3. Add the eggs and turn, as you would when making scrambled eggs, until they are cooked, about two minutes.

4. Remove from the heat, adjust seasonings if necessary, place on a warm platter, and sprinkle with fresh chopped parsley.

Makes four servings.

Per serving: 1.59g carbs, 0.20g dietary fiber, 12.79g, protein, 24.02g total fat, 423.00mg cholesterol, 669.30mg sodium, 277.49 calories

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