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Ingredients
- 1 red capsicum, roasted
- 1 yellow capsicum, roasted
- 1 green capsicum, roasted
- 2 garlic cloves, crushed and chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon finely chopped oregano
- salt and freshly ground black pepper
- 8 eggs
- 3 tablespoons milk
- 1/2 cup grated pecorino or parmesan cheese
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
Method
Remove skins from capsicum and cut into strips around 1 cm wide. Toss with the garlic,
olive oil, vinegar and oregano.
In a bowl whisk together the eggs and milk until frothy add the cheese,
parsley and peppers. Season to taste with salt and freshly ground black
pepper
Heat a little olive oil in heavy based frying pan over a high heat and tip
in contents of bowl. Allow to sizzle and leave for a minute before lowering
to a moderate heat and cook until bottom is brown and crusty and top is
moist but not runny. Place under a grill to brown the top. Tip onto a serving
plate and serve warm or at room temperature.
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