Posted by Tim Vidra / Sunday, April 24, 2011
You will remember from the Sunday supper stuffed red pepper post I was going to create something with the left over stuffing. So breakfast is served!
I am not sure what size peppers they used for the original recipe but I stuffed them all I could stuff and still had a large amount of stuffing left over. Pork, zucchini, red onion, and red pepper was all I needed to create the masterpiece above. The recipe could not be any simpler:
- Fry the pork mixture.
- Pour in the eggs.
- Cook on the stove for the first 5-7 minutes to set the egg.
- Finish uncovered in the oven around 350 degrees to set the top.
- Serve with a rosemary olive oil brushed toast (a future post)
Yes it is literally that easy.E.A.T. local E.A.T. well