Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. In a frying pan heat butter and add onion.
  2. Cook on medium until soft then add fresh peppers.
  3. Once cooked pour in tomatoes, salt and pepper.
  4. Wait until tomatoes cook down a little then stir in beaten eggs and feta.
  5. Stir constantly.
  6. Right before eggs are cooked add chopped parsley.
  7. Serve with bread.
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