Egg Piperade
Number of servings : Prep time: Cooking time: 10 minutes Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Number of servings :
Prep time:
Cooking time: 10 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
Ingredients
1 tbsp (15 mL) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1EACH large green, red, and yellow sweet pepper, seeded and thinly sliced
8 eggs
Salt and pepper, to taste
4 plum tomatoes, seeded and chopped
1 tbsp (15 mL) EACH finely chopped fresh basil and Italian parsley
Directions
In a large, non-stick skillet, heat oil over medium heat; sauté onion, garlic, and peppers for 10 minutes or until soft. Whisk together eggs, salt, and pepper. Stir in tomatoes. Pour into skillet with vegetables and immediately reduce heat to medium low.
As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Garnish with basil and parsley.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:740
