 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | oil, canola | 1/3 | fluid ounce | evaporated milk | 1 1/3 | large | eggs | 1/3 | fluid ounce | water | 2 1/2 | dash | salt | 3 1/2 | dash | black pepper | 1/4 | cup, sliced | Onion, chopped | 1/3 | small | green pepper, finely chopped | 1/8 | slice (1-3/8" dia x 1/8" thick) | peperoni 6 ounces pepperoni | 1/3 | cup, shredded | mozzarella cheese | 2/3 | ounce | grated parmesan | 1/3 | cup | tomato sauce | 1/4 | teaspoon | oregano |
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Steps
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Sequence
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Step
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| | 1 | beat eggs with the water and the milk and salt and pepper then add oil to a skillet and heat over med. high heat till hot. add eggs and cook till soft-set. Turn off heat then pour tomatoe sauce over eggs then sprinkle on onion and green pepper then peperoni. In a seperate bowl combine mozzarella cheese with the parmesan cheese and the itatian seasoning then sprinkle that over eggs and vegetables. place skillet under brioler to melt and lightly brown cheese |
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