- 3/4 pound yellow banana peppers or yellow bell peppers
- 1 yellow Hungarian wax pepper (4 oz.) or 2 yellow Fresno chilies (also called Santa Fe Grande or wax; 2 oz. total)
- 2 firm-ripe tomatoes (1/2 lb. total)
- 1 tablespoon olive oil
- 1 onion (6 oz.), finely chopped
- 8 large eggs
- About 1/2 teaspoon salt
- About 1/8 teaspoon pepper
- calories 237
- caloriesfromfat 53 %
- protein 15 g
- fat 14 g
- satfat 3.6 g
- carbohydrate 15 g
- fiber 3 g
- sodium 425 mg
- cholesterol 425 mg
How to Make It
Stem and seed yellow banana and Hungarian peppers (or chilies). Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.
Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.
In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.
Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes. Transfer to plates. Garnish with remaining tomatoes. Add salt and pepper to taste.