Scrambled Eggs With Peppers And Tomatoes
|Green peppers||2 Medium, sliced|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Dried thyme leaves||1⁄2 Teaspoon|
|Olive oil/Margarine||3 Tablespoon|
|Tomatoes||2 Medium, coarsely chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Fully cooked smoked ham strips||1⁄2 Cup (8 tbs) (1/4 Inch Strips)|
|Salt||1 1⁄2 Teaspoon|
Cook and stir green peppers, onion, garlic, 1/2 teaspoon salt and the thyme in 1 tablespoon of the oil in 10-inch skillet over medium heat until green peppers are crisp-tender, about 8 minutes.
Add tomatoes; heat until hot, about 2 minutes.
Drain excess liquid from vegetables; place vegetables on platter.
Heat remaining oil in same skillet over medium heat until hot.
Mix remaining ingredients; pour into skillet.
Cook uncovered, over low heat, stirring frequently, until eggs are thickened throughout but still moist, 3 to 5 minutes.
Mound scrambled eggs in center of vegetables.
Sprinkle with snipped parsley if desired.