- 8 eggs -well beaten
- 2 green peppers -seeded and cut into thin rings
- 3 small or medium tomatoes -skinned and chopped
- salt and freshly ground black pepper
- 30 gr (2 tablespoons) butter
1. Melt the butter in a large pan.
2. Add the pepper rings and cook them a few minutes.
3. Then add the chopped tomatoes and cook until the juice is reduced to half.
5. Cook the eggs stirring constantly.
6. Serve at once.