Scrambled eggs with roasted peppers and scamorza

Ingredients

For 1 serving

• Eggs2
• Bell peppers100 g
• Scamorza20 g
• Bread30 g
• Extra virgin olive oil4 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Preheat a conventional oven to 220 °C. Wash the pepper, halve it and remove the stalk, seeds and white membranes.
2. Lay the halves skin side up on a baking tray lined with baking paper and roast for 15 minutes, until the skin is puffed and blackened in patches.
3. Put them in a bowl covered with a plate for 5 minutes: the steam loosens the skin. Peel them and cut the flesh into strips.
4. Meanwhile, beat the eggs with a pinch of salt and cut the scamorza into roughly 1 cm cubes.
5. Heat the oil in a pan over medium heat and warm the pepper strips for 1 minute; turn the heat to low, pour in the eggs, add the scamorza and stir for 2–3 minutes, until the eggs are creamy and the cheese starts to melt.
6. Finish with torn basil and serve with the bread.