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Piperade Basque

Isabella's picture
  Onion 1 Medium, chopped
  Olive oil 1 Teaspoon (Leveled)
  Green pepper 1 Small, chopped
  Tomatoes 4 Medium, skinned and chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Eggs 4 Large

Fry the onion in very little oil until it is soft—about 10 minutes.
Then add the pepper to the pan and continue cooking for a further 6 minutes.
Add the tomatoes, season with salt and pepper and heat through.
Pour a little oil into an omelette pan, just enough to moisten it all over the base and sides.
Beat 2 eggs lightly, season with pepper and salt and pour them into the very hot pan.
Put half the onion and pepper mixture into the centre of the eggs, then start to draw the edges towards the middle tipping the remaining egg liquid back to the sides of the pan.
When all the liquid has been absorbed fold one edge over, then the other and slide the omelette on to a warmed plate.
Keep warm.
Repeat with the other two eggs and remaining onion and pepper mixture.
Serve with a mixed salad.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 501 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 703.2 mg29.3%

Total Carbohydrates 44 g14.7%

Dietary Fiber 10.9 g43.8%

Sugars 25 g

Protein 33 g65%

Vitamin A 107.1% Vitamin C 230.4%

Calcium 21.5% Iron 33.2%

*Based on a 2000 Calorie diet


Piperade Basque Recipe