The perfect pre dinner treat, this light and healthy snack is perfect for dipping crisp carrots and cucumbers as well as rustic bread. For a dinner party, serve with a mezze of olives and a chilled glass of wine.
(Serves 2 people)
What You’ll Need:
- 8 tbsp olive oil
- 2 long green and red peppers – halved, seeded and finely chopped
- 2 large succulent tomatoes – peeled and finely diced
- 4 large eggs – lightly whisked
- A pinch salt
- A pinch red pepper flakes
- A pinch dry thyme
What To Do:
- Warm the olive oil in a non-stick frying pan.
- Add the chopped peppers and cook on the medium heat until the peppers start softening yet do not pick up any brown colour (for approximately 3 minutes).
- Stir in the diced tomatoes and simmer for about 5-7 minutes.
- Stir the eggs 2-3 times and remove the pan from the heat and continue cooking for about 1-2 minutes, gently stirring.
- Add the salt, red pepper flakes and the thyme to season.