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  Olive oil 30 Milliliter (2 Tablespoon)
  Spanish onion 1⁄2 , sliced (Bermuda)
  Garlic 1 Clove (5 gm), chopped
  Green pepper 1⁄2 , cut into julienne strips
  Red pepper 1⁄2 , cut into julienne strips
  Tomato 1 Large, peeled
  Eggs 5
  Chopped basil 15 Milliliter (1 Tablespoon)
  Ground black pepper To Taste
  Watercress sprig 1
  Salt To Taste

Pour olive oil into a shallow oval dish and cook for 1 minute. Stir in onion, garlic and peppers and cook for 3 minutes. Add the tomatoes and cook for a further 2 minutes, or until vegetables are done.
Beat the eggs with the chopped basil and season. Stir egg mixture into vegetables. Cook for about 3 minutes on defrost power, or until nearly cooked, stirring every minute to scramble the eggs.
Allow to stand for 1 minute, then garnish with watercress and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 731 Calories from Fat 497

% Daily Value*

Total Fat 56 g85.8%

Saturated Fat 12.1 g60.3%

Trans Fat 0 g

Cholesterol 1057.4 mg352.5%

Sodium 757.5 mg31.6%

Total Carbohydrates 26 g8.5%

Dietary Fiber 6.6 g26.3%

Sugars 14.2 g

Protein 36 g72.1%

Vitamin A 117% Vitamin C 290.9%

Calcium 22.1% Iron 37.6%

*Based on a 2000 Calorie diet

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