 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cup | oil, canola | 1/3 | cup | evaporated milk | 10 2/3 | large | eggs | 1/3 | cup (8 fl oz) | water | 1/2 | tablespoon | salt | 1/2 | tablespoon | black pepper | 1 1/2 | large | Onion, chopped | 2 2/3 | small | green pepper, finely chopped | 1 1/3 | slices (1-3/8" dia x 1/8" thick) | peperoni 6 ounces pepperoni | 2 2/3 | cups, shredded | mozzarella cheese | 1 1/3 | cups | grated parmesan | 1 1/2 | cans , 15 oz (303 x 406) | tomato sauce | 2/3 | tablespoon | oregano |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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 |
|
