50+ Friends Club Cookbook -- Eggs and Cheese -- Eggs Piperade

Return to
Cookbook Index | Chapter Index

Eggs Piperade

From the Kitchen of: Pepper
Source: Cooking Light Magazine, December '97

1	tsp	Olive oil
3/4	C	Chopped red bell pepper
3/4	C	Chopped green bell pepper
1		Garlic clove, minced
1/2	tsp	Dried thyme
1/4	tsp	Salt
1/4	tsp	Ground red pepper (up to 1/2)
14½	oz	Diced tomatoes, undrained
4	lg	Eggs, lightly beaten
1	tbsp	Chopped fresh parsley -- optional

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.
Yield: 4 servings.
Calories 134 (46% from fat); fat 6.8g (sat 1.8g, mono 2.8g, poly 1g); protein 8.1g; carbohydrate 10.7g; fiber 1.4g; cholesterol 221mg; iron 2.2mg; sodium 476mg; calcium 67mg.