Marinated Roasted Peppers

Garden Fresh roasted
Bell Peppers Preserved in
Colavita Extra Virgin Oil  and Vinegar

From hills of Molise the vine-ripened Bell Peppers are harvest and fire-roasted  the same day over a wood fire, leaving bits of char on the peppers to create a great distinctive flavor.

The roasted Peppers are then marinated in a blend of Colavita extra-virgin olive oil, sunflower oil, Garlic, and white wine vinegar.

Marinated Roasted Peppers are excellent in a salad, Pizza Toppings, Pasta Mix-Ins, Appetizer Platters, pasta sauces, and can be used as appetizer, Lunch on the Go, or added on your favorite sandwiches.

Italian Scramble

This recipe is for one, but can easily be doubled, tripled and more. For health, I always use 1 whole egg to 1 egg white when making scrambled eggs and omelets. Save the yolks for another use, like our Crab Benedict with Sun-Dried Tomato Hollandaise.

Serves 1

Ingredients:

1 teaspoon COLAVITA Extra Virgin Olive Oil

2 tablespoons chopped COLAVITA Roasted Peppers, lightly drained

1 small fresh zucchini, diced

2 tablespoons chopped onion

1/2 tomato, peeled and seeded

1 whole egg

1 egg white

1 teaspoon Romano cheese

Pinch salt and pepper

Preparation:

Heat the oil in a small skillet over medium heat; add the zucchini and onion.

Sautéed until softened and lightly browned, about 5 minutes; add the tomato and sautéed another 2 – 3 minutes, or until the tomato is softened.

Meanwhile, beat together the eggs, cheese and roasted peppers; add salt and pepper. Pour the egg mixture over the vegetables and slowly stir until the eggs are cooked to your liking.