Classic Italian Peppers And Eggs

Ingredients

12 small to medium sweet Italian frying peppers, stems and seed removed and cut into 1-inch rings
1 small onion, chopped
8 eggs, beaten
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to taste

Directions

Heat the oil in a deep skillet, and add the peppers, onions, and seasonings. Cover the pan and steam the vegetables over medium heat for about 10 minutes. Uncover the pan and continue to cook for another 5 minutes. Add the beaten eggs and cook stirring often until the eggs are completely set.

Serve with a green salad and Italian bread or pile into a warmed hoagie roll for a delicious sandwich.

Summer Cherry Tomato Pie

Servings: 8

Ingredients

1 prepared piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup fresh chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh parsley

Direction

Place the cut tomatoes in a bowl and add the salt. Toss well. Turn out on a kitchen towel and let the tomatoes drain for about 30 minutes.

Preheat the oven to 375 degrees.

Place the refrigerated crust in a pie pan and crimp. No need to bake.

Mix the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and spread out evenly on the pie crust.

Pat the tomatoes dry and place in circles, cut side down on top of the cheese mixture on the pie pan.

Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.

Place the pie on a wire cooling rack and let it cool for one hour.

Sprinkle with the parsley and serve with a green salad or vegetable sides.

Posted by Jovina Coughlin in Bread, Cheese, eggs, Healthy Italian Cooking, onion, peppers, tomatoes