Peppers And Eggs

Seven Large Eggs Beaten

A Large Red Bell Pepper Cut Into Strips

1/4 Cup Diced Spanish Onion

Two Garlic Cloves Minced

1/2 Teaspoon Crushed Red Pepper Flakes

1/4 Teaspoon Ground Black Pepper

A Teaspoon Of Sea Salt

A Tablespoon Of Olive Oil

Preheat the oven to 250 degrees.

Into a 12 -14 inch non-stick saute pan, add the olive oil, cut red peppers, crushed red pepper flakes, black pepper, and the sea salt. Cook on medium low heat for 10 minutes stirring occasionally. Add the diced onion to the saute pan. Stir to incorporate the onion with the peppers.

Add the minced garlic to the beaten eggs and whisk until blended. 

Add the eggs to the saute pan spreading them out evenly. Turn the heat up to medium high. Without stirring, cook the eggs until the edges begin to set.

After the edges of the egg mixture have set, place the saute pan in the oven and bake for 15 minutes until the eggs are cooked. The top of the egg mixture should be firm to the touch.