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Pepper Piperade

Chef.at.Home's picture
Ingredients
  Olive oil 3 Tablespoon
  Unsalted butter 4 Tablespoon
  Onion 1 , finely chopped
  Green pepper 1 , cored, seeded and chopped
  Sweet red pepper 1 , cored, seeded and chopped
  Garlic 1 Clove (5 gm), very finely chopped
  Eggs 12
  Light cream/Milk 1⁄2 Cup (8 tbs)
  Tabasco sauce 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil and butter together in a saucepan.
Add the onion and cook for 3-5 minutes, then add the chopped peppers and garlic.
Cook, stirring occasionally, for 7-10 minutes, until softened.
Lightly beat the eggs with the milk or cream, Tabasco and seasoning.
Add to the pepper mixture and cook over a medium heat, stirring, until the eggs scramble.
Pile onto a warmed serving dish and sprinkle with parsley, if you like.
Serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Sprinkling
Restriction: 
Lacto Ovo Vegetarian

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