Eggs Pipérade

Eggs Pipérade Recipe
Pipérade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 134
Caloriesfromfat 46 %
Fat 6.8 g
Satfat 1.8 g
Monofat 2.8 g
Polyfat 1 g
Protein 8.1 g
Carbohydrate 10.7 g
Fiber 1.4 g
Cholesterol 221 mg
Iron 2.2 mg
Sodium 476 mg
Calcium 67 mg

Ingredients

1 teaspoon olive oil
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
4 large eggs, lightly beaten
1 tablespoon chopped fresh parsley (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and garlic; sauté 5 minutes. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. Uncover, and cook 1 minute or until liquid almost evaporates. Gently stir in eggs; cover, and cook 3 minutes or until set. Garnish with parsley, if desired. Cut into wedges.

Note:

John Kirkpatrick,

Cooking Light

November 1997
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