2 tablespoons olive oil
1/2 cup chopped onions
1 cup chopped green peppers
1/4 cup water
6 eggs
1 1/4 teaspoons salt
1/4 teaspoon white pepper
3 tablespoons olive oil

Heat the oil in a saucepan; saute the onions and green peppers for 5 minutes.

Add the water and cook over very low heat until absorbed.

Cool for 5 minutes.

Beat the eggs, salt and pepper; stir in the vegetables.

Heat the oil in a skillet; lightly scramble the eggs in it.

Serves: 3-4.

PThe recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image - Paul Cezanne: Le Vase blue, 1885.

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