Thursday, Dec 20 2007

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Egg Piperade

Source: Alberta Egg Producers Board

Ingredients

15 mL (1 tbsp) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 each large green, red and yellow sweet pepper, seeded and thinly sliced
8 eggs
To taste salt and pepper
4 plum tomatoes, seeded and chopped
15 mL (1 tbsp) each finely chopped fresh basil and Italian parsley

Method

 

1. In a large, non-stick skillet, heat oil over medium heat
2. Sauté onion, garlic and pepper for 10 minutes or until soft.
3. Whisk together eggs, salt and pepper.
4. Stir in tomatoes.
5. Pour into skillet with vegetables and immediately reduce heat to medium low.
6. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
7. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist.
8. Garnish with basil and parsley.

Makes: 4 servings.
Preparation: 15 minutes
Cooking: 15 minutes.

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Egg Dishes

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