Scrambled Eggs With Peppers And Tomatoes
|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|
|Milk||1⁄4 Cup (4 tbs)|
|Fully cooked smoked ham||1⁄4 Cup (4 tbs) (In 1/4 Inch Strips)|
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.
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.