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.
Serving size: Complete recipe
Calories 1211 Calories from Fat 733
% Daily Value*
Total Fat 82 g126.4%
Saturated Fat 18.1 g90.7%
Trans Fat 0 g
Cholesterol 1360.6 mg453.5%
Sodium 5261 mg219.2%
Total Carbohydrates 54 g18.2%
Dietary Fiber 12.6 g50.5%
Sugars 30.8 g
Protein 69 g138.9%
Vitamin A 97.1% Vitamin C 484.2%
Calcium 45% Iron 69.3%
*Based on a 2000 Calorie diet