Serves: 4
Total Calories: 231

1/4 cup olive oil
2 medium red bell peppers, cut into bite-size pieces
1 medium green bell peppers, cut into bite-size pieces
1 small onion, thinly sliced
salt
8 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

1 In a 9-inch nonstick skillet, heat the oil over medium heat. Add the peppers, onion, and salt to taste. Cook, stirring often, until the peppers are browned, about 20 minutes. Cover and cook 5 minutes more or until the peppers are very tender.

2 In a medium bowl, beat the eggs with the cheese and add salt and ground pepper to taste. Pour the eggs over the peppers and let them set briefly. Turn the peppers and eggs with a spatula or spoon to allow the uncooked eggs to reach the surface of the pan. Allow the eggs to set and stir again. Repeat the stirring and cooking until the eggs are set to taste, about 2 to 3 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 173

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