Ingredients

• 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
• 1/2 tsp - salt and pepper to taste
• 4 - plum tomatoes, seeded and chopped
• 1 tbsp - each finely chopped fresh basil and Italian parsley

How to Make Egg Piperade

• In a large, non-stick skillet, heat oil over medium heat saute onion, garlic and pepper for 5 mins 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
• Cook until eggs are thickened and moist
• Garnish with basil and parsley