Ingredients
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4 eggs
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1 tablespoon cream (or half and half)
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1 cubanelle pepper, stemmed and chopped into bite-size pieces (if you can't find cubanelle, try mild anaheim peppers)
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4 -5 medium sized roma tomatoes, chopped into bite-size pieces
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1/2 tablespoon extra virgin olive oil
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1/4 cup feta cheese, crumbled
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salt and pepper
Instructions
- Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes over medium-high heat.
- Take the seeds out of the tomatoes and squeeze slightly to remove excess juice. Then chop and add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.
- Mix the eggs with the cream in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you dont overcook, otherwise it will be dry.
- Serve with bread.