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Scrambled Eggs With Peppers And Tomatoes

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  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.

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Scrambled Eggs With Peppers And Tomatoes Recipe