HORS D’ Oeuvres
Scrambled Eggs With Roast Peppers
1 kg peppers
100 g butter
4-5 medium eggs
200 g parmesan and romano cheese mix together.
1/4 cups parsley
Roast and skin the peppers, remove the seeds, and cut as for pepper stew, fry in the butter.
Beat the eggs, add the grated cheese, mix with peppers, fry until done. Serve hot, with finely chopped parsley on top.