By Sharon123 on November 09, 2009
Photo by Mami J
Photo by Mami J
"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."
Serving Size: 1 (627 g)
Servings Per Recipe: 1
"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"
"I made half for my husband as I don't eat eggs. Judging just by the smell it deserves 5 stars :) I did find a good substitute for feta because we don't like goat cheese and I used sour cream. Husband said it was very good. Thank you for sharing! Made for Swizzle Chicks and ZWT6."
"Simple and delicous! I can't get much of a range of peppers locally so used a local green capsicum. Flavours were great together and the combination of the cream, cheese and juice from the tomatoes gave the eggs a nice fluffy texture."