It’s again summer in the kitchen. This quick snack can replace any sophisticated gourmet meal you’ve been fuzzing around with for hours in the kitchen. All you have to do in advance is to bake and peel the peppers. Which, I admit, is not so easy and enjoyable, but the recipe options with roasted peppers are so many that it’s worth it when you bake them, to make more :).
INGREDIENTS:
DIRECTIONS:
Put the eggs in a bowl and stir with a wire whisk.
Add the milk and stir again.
Put the oil in a pan, heat the stove and arrange the roasted peppers in it. Fry first the baked peppers on one side and sprinkle lightly with salt. Once the peppers are fried, turn over and sprinkle again.
Once the roasted peppers are fried, pour over the egg mixture.
Leave for a while and let the eggs harden slightly.
Sprinkle the roasted peppers with crushed white cheese and the yellow cheese cut into small cubes.
Using a wooden spoon, grasp each pepper together with part of the baked eggs around it. Turn it over to fry on the other side. Do not stir vigorously to allow the eggs to remain in larger pieces. Allow the roasted peppers to bake lightly on the other side until the eggs tighten and get a light golden crisp on top.
Serve and eat while still warm. You can optionally sprinkle a pinch of red pepper in powder or parsley. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put the eggs in a bowl and stir with a wire whisk.
Add the milk and stir again.
Put the oil in a pan, heat the stove and arrange the roasted peppers in it. Fry first the baked peppers on one side and sprinkle lightly with salt. Once the peppers are fried, turn over and sprinkle again.
Once the roasted peppers are fried, pour over the egg mixture.
Leave for a while and let the eggs harden slightly.
Sprinkle the roasted peppers with crushed white cheese and the yellow cheese cut into small cubes.
Using a wooden spoon, grasp each pepper together with part of the baked eggs around it. Turn it over to fry on the other side. Do not stir vigorously to allow the eggs to remain in larger pieces. Allow the roasted peppers to bake lightly on the other side until the eggs tighten and get a light golden crisp on top.
Serve and eat while still warm. You can optionally sprinkle a pinch of red pepper in powder or parsley. Bon appetit!
