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Ingredients

• 5 red bell peppers, julienned
• 2 cloves garlic, finely minced
• 1/2 a yellow onion, thinly sliced
• 3 to 4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive tapenade
• 1/2 cup parmesan, freshly grated
• 2 large eggs
• 1/4 cup light cream (10%)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated black pepper
• parmesan and fresh basil to garnish

Description

Bakespace