Peppers and Eggs are Italian scrambled eggs with charred sweet bell peppers served with bread. This breakfast combo came from an Italian woman herself and even my non-pepper eater loved this breakfast!
12" non-stick skillet
Peppers and Eggs:
3colored sweet bell peppers(orange, yellow, and red) seeded and washed
How to make Peppers and Eggs:
Heat a large non-stick skillet with oil over medium-high heat. Thickly slice the peppers vertically. Sear the peppers partly covered until charred, stirring occasionally (10 minutes.)
Add the eggs and scramble into the peppers until cooked through (1-2 minutes.)
Serve with crusty Italian Bread or French Bread. Delicious!
Notes: the most flavor comes from charred bell peppers so it's important NOT to skip this step! The amount of oil helps this process.Make sandwiches: by toasting the bread and piling it up with the egg and pepper filling. Add cheese if desired and toast until cheese melts.