Jun
7
What I savor the most while cooking is the smell of the cubanelle pepper and tomatoes sauted with olive oil.
Ingredients:
- 10-12 cubanelle pepper (chopped bite size)
- 3 large tomato (peeled; diced)
- 3 eggs
- 2 tablespoons olive oil
- salt
Instructions:
Heat olive oil in a skillet. Saute peppers for 2-3 minutes on medium-high heat. Add tomatoes and salt and cook over low-medium heat, stirring occasionally until most of the juice from tomatoes evaporates. Whisk the eggs in a bowl, and pour into the skillet while constantly stirring. Cook to the desired egg doneless (donot overcook!) and serve warm.
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