PREPARATION: 20 min.
DOSES FOR: 4 people
- 3 mixed red and yellow Cornelios
- 8 eggs
- 1 scamorza (or other melting cheese)
- extra virgin olive oil
- salt and pepper
Clean the Cornelios thoroughly and remove the seeds and white flesh from inside. Dry the peppers, then slice them thinly. Heat some oil in a non-stick pan and cook the Cornelios over a moderate heat for around 20 minutes. Cut the scamorza into cubes, whisk the eggs with a fork and add the scamorza to the beaten eggs along with salt and pepper to taste. Then pour this mixture onto the Cornelios in the pan and mix together. Cover the pan with a lid and leave to cook for around 5 minutes over a moderate heat. Use the pan lid to help you turn the omelette and leave it to finish cooking without the lid for a further 5 minutes. Serve piping hot.