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Eggs Pipérade

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.

Cooking Light NOVEMBER 1997

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 134
  • Calories from fat: 46%
  • Fat: 6.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 8.1g
  • Carbohydrate: 10.7g
  • Fiber: 1.4g
  • Cholesterol: 221mg
  • Iron: 2.2mg
  • Sodium: 476mg
  • Calcium: 67mg
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Eggs Pipérade recipe

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