Recipe submitted on June 5th, 2011
2 T milk
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red onion
1/4 t cracked black pepper
1/8 t salt
1 T unsalted butter
2 T basil cut chiffonade style
Heat butter on med-high heat in a large 12-inch non-stick saute pan. Add onions and peppers to pan and saute for 3 to 5 minutes until softened and caramelized. In medium size bowl, using a whisk, blend together eggs, milk, pepper, and salt.
Pour egg mixture into pan and stir with rubber spatula. Cover and cook on low for 8 to 10 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with basil.