Dip Bread Appetizers

Dip Bread Appetizers

Scrambled Italian Omelet With EVOO

• Two tablespoons olive oil
• One half cup chopped onions
• One cup chopped green peppers
• One quarter cup water
• Six eggs
• One and one quarter teaspoons salt
• One quarter teaspoon white pepper
• Three tablespoons extra virgin olive oil

Heat the extra virgin olive oil in a skillet once you have the green peppers and the onions together in it. Sauté for five minutes before adding water. Turn to the lowest heat setting and once done, let cool for another five minutes after removing from burner. Mix together the vegetables after beating the eggs until ready to pour, then salt and pepper to taste. Heat the rest of the EVOO (extra virgin olive oil) in the pan and scramble the eggs. Season with salt and pepper to taste. Serves three.

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