12 small to medium candy Italian frying peppers, stems and seed eliminated and reduce into 1-inch rings
1 small onion, chopped
8 eggs, overwhelmed
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to style
Warmth the oil in a deep skillet, and add the peppers, onions, and seasonings. Cowl the pan and steam the greens over medium warmth for about 10 minutes. Uncover the pan and proceed to cook dinner for one more 5 minutes. Add the overwhelmed eggs and cook dinner stirring usually till the eggs are utterly set.
Serve with a inexperienced salad and Italian bread or pile right into a warmed hoagie roll for a scrumptious sandwich.
Summer time Cherry Tomato Pie
1 ready piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup recent chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon floor black pepper
¼ cup recent parsley
Place the reduce tomatoes in a bowl and add the salt. Toss nicely. Prove on a kitchen towel and let the tomatoes drain for about half-hour.
Preheat the oven to 375 levels.
Place the refrigerated crust in a pie pan and crimp. No have to bake.
Combine the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and unfold out evenly on the pie crust.
Pat the tomatoes dry and place in circles, reduce facet down on prime of the cheese combination on the pie pan.
Bake for 45 minutes or till the crust edges are golden brown and the cheese bubbles up across 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 inexperienced salad or vegetable sides.