You are here

Scrambled Eggs With Peppers And Tomatoes

Global.Potpourri's picture
  Green peppers 2 Medium, sliced
  Onion 1 Medium, sliced
  Garlic 1 Clove (5 gm), chopped
  Salt 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Olive oil/Margarine 3 Tablespoon
  Tomatoes 2 Medium, coarsely chopped
  Eggs 8 Small
  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
  Pepper 1⁄4 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.
Keep warm.
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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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

Scrambled Eggs With Peppers And Tomatoes Recipe