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.