Pan-Fried Scrambled Eggs with Green Peppers and White Cheese

Wash, deseed, and finely dice 90 gr Green bell peppers into bite-sized pieces.

Crack 2 pieces Eggs size M into a bowl, season with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Coarsely Ground, and whisk lightly with a fork until the yolks and whites are evenly blended.

Crumble 30 gr White Brined Cow Cheese into small curds and finely chop 3 gr Parsley.

Heat ³/₄ tbsp Olive oil extra virgin and 1 tsp Butter in a non-stick skillet over medium heat until the butter is melted and foaming.

Add the diced green kapia peppers to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until tender and lightly browned at the edges.

Turn the heat down to low, stir in the remaining 1 tsp Butter to coat the peppers, and pour the whisked eggs evenly over the mixture.

Cook slowly while gently pulling the setting eggs from the edges inward with a spatula, then fold in the crumbled cow cheese just as the curds are soft and still slightly glossy.

Remove the pan from the heat immediately, divide the scrambled eggs between two warm plates, and garnish with the chopped fresh parsley and the remaining ¹/₄ tsp Black Pepper - Coarsely Ground.