Prep 10 mins
Cook 10 mins
Also known as Italian frying peppers, Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot. Recipe from Binnurs Turkish Cookbook, April 2005. Update: due to reviews I have added to seed the tomatoes and squeeze slightly to remove excess juice.
- 4 eggs
- 14.79 ml cream (or half and half)
- 1 cubanelle pepper, stemmed and chopped into bite-size pieces (if you can't find cubanelle, try mild anaheim peppers)
- 4-5 medium sized roma tomatoes, chopped into bite-size pieces
- 7.39 ml extra virgin olive oil
- 59.14 ml feta cheese, crumbled
- salt and pepper
- Place the olive oil and cubanelle peppers in a large pan. Cook for about 2 minutes over medium-high heat.
- Take the seeds out of the tomatoes and squeeze slightly to remove excess juice. Then chop and add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.
- Mix the eggs with the cream in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you dont overcook, otherwise it will be dry.
- Serve with bread.
Nice and healthy variation of 'ordinary' scrambled eggs. I used a banana pepper. Thanks.
This was tasty. The tomatoes made the mixture a little runny but not too bad. I topped with cilantro and extra feta. Made for ZWT6.
I liked the flavors a ton, but was just so so on the texture. The tomatoes made the eggs break up too much for me and they were crumbly after a few brief stirs. I think next time I'll deseed before adding the tomatoes. I used a few big garden banana peppers (I think) which worked well