6 eggs
6 tbsp. milk
4 tbsp. olive or salad oil
2 green peppers, sliced
Salt and pepper

Soften peppers by boiling them in water for a few minutes. Cook the green peppers in oil in a heavy skillet, slowly until tender (not browned). Beat eggs well and add the milk. Add salt and pepper and pour onto the peppers. Fluff with a spatula as you would scramble eggs.

Serve them with fresh French or Vienna bread or make a sandwich on a hard roll.