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Peppers and Eggs

Ingredients:

6 eggs
4 medium green peppers or 2 red and 2 green
1/4 cup olive oil, canola oil or peanut oil
1 Tablespoon canned tomato sauce
1/2 teaspoon salt to taste
1/2 teaspoon pepper to taste
1 tablespoon grated Romano cheese

To make:

Remove seeds and cut peppers into 1/2 inch strips. In a medium-sized skillet, heat oil. Add peppers and sautee until tender, about 7 to 10 minutes. Add tomato sauce to skillet and cook for 4 minutes. Beat eggs together with salt and grated cheese. If necessary, add more oil to the pan, then add the beaten eggs. Heat until just set. Serve on an Italian roll.

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