Peppers and Eggs

I think breakfast for dinner-or "brinner" as some people like to say-is a great idea!  Matt and I have breakfast for dinner probably about once a month.  It's a great way to get dinner on the table fast and depending on what you make, it can be healthy.  When we do breakfast for dinner, we typically do some kind of egg dish like an omelet or frittata or this recipe for peppers and eggs, but I know lots of people who make pancakes, waffles or French toast for dinner too. 

For those of you that might be skeptical of breakfast for dinner, I think this would be a great dish to break you in.  You can eat it as is with some toast on the side or it's great on some good Italian bread as a sandwich, so you feel like you are eating more of a dinner than a breakfast.  This is also a great dish for lunch and yes, you can also have this for breakfast!

Peppers and Eggs

2 tablespoons olive oil
1 green bell pepper, seeded and cut into strips
1 small yellow onion, diced
salt and pepper to taste
6 large eggs, beaten

Heat the oil in a large skillet over medium heat.  Add the pepper strips and onion and stir.  Cook over medium heat, stirring occasionally, until the peppers soften and the onions become opaque.  Season with salt and pepper to taste.

In a bowl, whisk the eggs and add to the peppers and onions.  Allow the mixture to set briefly and turn it with a large wooden spoon to allow the uncooked eggs to set.  Stir again.  Continue setting and stirring until the eggs are cooked completely.  Serve immediately with toast or serve between 2 slices of Italian bread as a sandwich.


Adapted from: Rao's Recipes from the Neighborhood