Christmas Peppers!

I know Christmas has passed, but these bells and onions looked so festive I couldn't help taking a picture! Anyways, here's the recipe they were for.


Joe's Special Eggs:

Diced red and green bell peppers
Diced yellow onions
Diced tomatoes
Grated cheddar and Parmesan cheese
Sliced green onions
Ground beef
Ground Italian sausage
Eggs, cracked and beaten
Heavy cream
Salt, black and white pepper, rosemary, basil, thyme, and oregano

Dice red and green bellpeppers and yellow onions. Saute in butter with a little bit of burgundy cooking wine until onions are slightly transparent, remove from pan and set aside. In same pan, cook ground beef and ground Italian sausage, seasoning with herbs, salt and black pepper. When fully cooked, remove from pan and add to vegetables.

Pour eggs into pan, mixing with heavy cream (1/2 gallon cream per 2 gallons of eggs), salt, and white pepper to taste. Scramble eggs with wire wisk until nearly done, but some liquid still remains. Add a little cheddar and Parmesan cheese, the sauteed vegetables and ground meats. Finish cooking the eggs, mixing well with a wisk.
Serve topped with cheddar, Parmesan, diced tomatoes, and green onions.