3 tablespoons of olive oil
1 medium onion, finely chopped
2 red bell peppers, thinly sliced
5 seedless tomatoes, diced
1 cup of cubed prosciutto
1 garlic clove, mashed with salt
1 tablespoon of fresh parsley, chopped
6 eggs, lightly beaten
salt and black pepper to taste
3 tablespoons of olive oil
1 medium onion, finely chopped
2 red bell peppers, thinly sliced
5 seedless tomatoes, diced
1 cup of cubed prosciutto
1 garlic clove, mashed with salt
1 tablespoon of fresh parsley, chopped
6 eggs, lightly beaten
salt and black pepper to taste
Heat the olive oil in a large frying pan
Fry the onion until it's soft
Add the bell peppers and prosciutto
Cover and cook slowly for 15 minutes
Add the tomatoes, garlic, and parsley
Season well with salt and black pepper
Cook until the tomato is tender
Add the eggs and cook, stirring gently over low heat
Serve with toasted bread
Serves 4 to 6 people.
