6 green peppers
4 eggs, beaten
1/4 cup olive oil
1 onion, sliced

Cut peppers into slices after removing seeds and membrane; brown in hot olive oil with onions, add eggs adn cook until done.

Serves 4.

Note: Served with a salad, this dish makes a very tasty lunch.

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 -- William Turner: Rain, Stream & speed, The Great Western Railway, 1844.

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