Ingredients:
2 tablespoons oil
1 onion sliced thinly
¼ red pepper diced
¼ green pepper diced
5 extra large eggs
¼ cup milk or cream
Salt and pepper to taste
2 teaspoons Aromat
¼ cup mozzarella cheese grated
¼ cup cheddar cheese grated
8 black olives seeded and sliced
½ teaspoon dried origanum
1½ teaspoons dried mixed herbs
Meat
Method:
Heat 1 tablespoon oil in a non-stick fry pan. Add the onion, red and green peppers and sauté over medium heat until soft and fragrant. Remove from the pan and set aside. In a large bowl, combine the eggs, milk, salt and pepper and Aromat. Whisk well for 2-3 minutes. Heat the remaining tablespoon of oil in the fry pan. Pour the egg mixture into the pan and tilt to spread mixture evenly over the base. Do not stir. Cook for minutes over medium heat. Flip over and cook underside for a minute. Remove from heat and sprinkle the cheeses over immediately. Top with the onion and pepper mixture, olives and dried herbs. Serve hot with lightly toasted garlic bread.
2 tablespoons oil
1 onion sliced thinly
¼ red pepper diced
¼ green pepper diced
5 extra large eggs
¼ cup milk or cream
Salt and pepper to taste
2 teaspoons Aromat
¼ cup mozzarella cheese grated
¼ cup cheddar cheese grated
8 black olives seeded and sliced
½ teaspoon dried origanum
1½ teaspoons dried mixed herbs
Meat
Method:
Heat 1 tablespoon oil in a non-stick fry pan. Add the onion, red and green peppers and sauté over medium heat until soft and fragrant. Remove from the pan and set aside. In a large bowl, combine the eggs, milk, salt and pepper and Aromat. Whisk well for 2-3 minutes. Heat the remaining tablespoon of oil in the fry pan. Pour the egg mixture into the pan and tilt to spread mixture evenly over the base. Do not stir. Cook for minutes over medium heat. Flip over and cook underside for a minute. Remove from heat and sprinkle the cheeses over immediately. Top with the onion and pepper mixture, olives and dried herbs. Serve hot with lightly toasted garlic bread.
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