| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Hors d’, Oeuvres, And, Dips | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 1/2 | c | Parmesan cheese; grated |
| Salt and pepper; to taste | ||
| 3 | Tomatoes; peeled and seeded | |
| 1 | Green bell pepper; diced | |
| 1 | Red bell pepper; diced | |
| 1 | Onion; diced (up to 2) | |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Green olives; seeded and sliced |
| 1/2 | tb | Oregano |
| Olive oil | ||
| Salt and pepper; to taste |
INSTRUCTIONS
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@pobox.com> on Sep 03, 1997
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