|Olive oil||3 Tablespoon|
|Unsalted butter||4 Tablespoon|
|Onion||1 , finely chopped|
|Green pepper||1 , cored, seeded and chopped|
|Sweet red pepper||1 , cored, seeded and chopped|
|Garlic||1 Clove (5 gm), very finely chopped|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Dash|
Heat the oil and butter together in a saucepan.
Add the onion and cook for 3-5 minutes, then add the chopped peppers and garlic.
Cook, stirring occasionally, for 7-10 minutes, until softened.
Lightly beat the eggs with the milk or cream, Tabasco and seasoning.
Add to the pepper mixture and cook over a medium heat, stirring, until the eggs scramble.
Pile onto a warmed serving dish and sprinkle with parsley, if you like.