My mother was not a huge fan of fish, so our meals during Lent consisted of vegetables, beans and legumes and of course pasta. The meal that I associate most with this season is Bell Peppers and Eggs. It was never my favorite, in fact I don’t think I cared for it much at all. But, it was quick, inexpensive, nutritious and easy to prepare. At an early age I had the task of cooking for my siblings, so this was a simple meal and tolerable with the addition of a little (okay, a lot) of ketchup on the side. It’s funny how our tastes change over time. This has become one of my go-to recipes when I need a hearty breakfast, a quick lunch or a late-night throw-together something for hungry friends who aren’t ready to go home yet, meal. The ratio of peppers to eggs is up to you. I happen to enjoy more peppers than eggs … and a little ketchup on the side.
- 3 mediums green bell peppers, sliced
- 4 eggs, slightly beaten
- Extra-virgin olive oil (Delicate or Medium)
- Season with salt and pepper to taste
- Parmesan cheese
In a large saute pan, warm olive oil and cook bell peppers until tender.
In a small bowl, mix 1 tablespoon water with the eggs, add to peppers.
Cook until eggs are firm.
Serve with shavings of fresh Parmesan cheese … or ketchup!