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Egg and Pepper Omelette

Serving Size: 4 to 6 servings

Ingredients

1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
2 green or red bell peppers
1 large onion, sliced
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
6 to 8 eggs
1/4 to 1/2 teaspoon crushed red pepper
4 to 6 large Italian bread rolls or Kaiser rolls, split

Cooking Instructions

In a large skillet, preferably nonstick, warm the oil over medium-high heat.
Add the peppers and onion. Cover and cook, stirring occasionally, for about 6 minutes or until golden.
Add the oregano, 1/4 teaspoon salt, and black pepper. Place the pepper mixture in a bowl; set aside.
Preheat the oven broiler.
Set the skillet over medium-high heat. Break the eggs into the pan. With a fork, pierce the yolks, but do not beat. Season with red pepper and 1/4 teaspoon salt.
Cook, stirring occasionally, for about 3 minutes, or until set.
Remove from the heat. Place the rolls, cut side up, on a baking sheet.
Broil 6 inches from the heat source for 1 to 2 minutes, or until golden. Place the eggs, pepper, and onions on the rolls.

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Egg and Pepper Omelette

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