NOTE: This recipe differs only slightly from the original, which you'll find the link to below.
Originally, the recipe calls for tomatoes and crusty bread to serve it on, but I thought the tomatoes made it too watery and I served it with fresh-squeezed orange juice and turkey sausage instead of bread.
Makes 4 servings
Ingredients:
1 red onion, chopped
1 bell pepper, chopped
2 TBSP. olive oil
Kosher salt and black pepper
8 large eggs, beaten
3 oz. Cheddar, grated (about 3/4 cup)
1/3 c. finely chopped flat-lead parsley leaves
Directions:
- Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until very tender, 12-14 minutes.
- Add eggs and cook, stirring frequently, until the eggs are just set, 1-2 minutes. Add the Cheddar and cook, stirring, until just melted, 1-2 minutes more.
- Remove from heat, stir in parsley, and serve.
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