Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Eggs |
| ½ cup | Parmesan cheese; grated |
| \N \N | Salt and pepper; to taste |
| 3 \N | Tomatoes; peeled and seeded |
| 1 \N | Green bell pepper; diced |
| 1 \N | Red bell pepper; diced |
| 1 \N | Onion; diced (up to 2) |
| 2 \N | Cloves garlic; minced |
| ½ cup | Green olives; seeded and sliced |
| ½ tablespoon | Oregano |
| \N \N | Olive oil |
| \N \N | Salt and pepper; to taste |
FILLING
1. Cook onions in oil until soft.
2. Stir in garlic and bell peppers,cook 3 minutes.
3. Stir in diced tomatoes, olives and seasonings. Cook a few minutes to reduce liquid.
4.Whip eggs. Stir in cheese, salt and pepper.
5. Stir in filling into eggs.
6. Oil a baking dish or Pyrex.
&. Pour eggs mixture into dish. 9. Bake in 350 oven for 20 to 25 minutes.
10.Serve sliced at room temperature.
NOTES : Other ingredients may be used in the filling , such as mushrooms, asparagus, artichoke, parsley, green onions and so on.
Recipe by: Miriam P. Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 03, 1997