Eggs With Tomatoes And Bell Peppers
|Green bell peppers||2 Medium, sliced|
|Onions||2 Small, sliced|
|Garlic clove||1 Small, finely chopped|
|Chopped fresh basil/1/2 teaspoon dried basil||2 Teaspoon|
|Tomatoes||2 Medium, cut into wedges|
|Sour cream||1⁄2 Cup (8 tbs)|
1. Mix bell peppers, onions, garlic and basil in 2-quart casserole. Cover tightly and microwave on high 5 to 7 minutes, stirring after 3 minutes, until bell pepper is crisp-tender.
2. Stir in tomatoes. Cover tightly and microwave 2 to 3 minutes or until tomatoes are hot; drain. Arrange vegetables around edge of platter; cover to keep warm.
3. Mix remaining ingredients in same casserole. Microwave uncovered on high 7 to 9 minutes, stirring every 2 minutes, until eggs are set. Mound egg mixture in center of vegetables.