5 tablespoons olive oil
6 eggs
3 peppers, sliced
1/4 teaspoon fresh ground pepper
1/2 cup Italian cheese, grated
1 clove garlic
salt

Beat eggs until frothy, and blend in cheese and ground pepper.

Saute green peppers with garlic in hot olive oil until tender; lower flame, fold in eggs and stir until eggs are done.

Serve hot.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Bouquet au petit Delft, 1873.

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