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Scrambled Eggs With Peppers And Tomatoes

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Ingredients
  Green bell pepper 1 Medium, sliced
  Onion 1 Small, sliced
  Garlic 1 Clove (5 gm), chopped
  Dried thyme leaves 1⁄4 Teaspoon
  Olive oil/Margarine 1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)
  Tomato 1 Medium, coarsely chopped
  Eggs 4
  Milk 1⁄4 Cup (4 tbs)
  Fully cooked smoked ham 1⁄4 Cup (4 tbs) (In 1/4 Inch Strips)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Cook and stir green peppers, onion, garlic, 1/8 teaspoon salt and the thyme in 2 teaspoons 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

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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