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.

John Kirkpatrick
Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

134 calories; calories from fat 46%; fat 6.8g; saturated fat 1.8g; mono fat 2.8g; poly fat 1g; protein 8.1g; carbohydrates 10.7g; fiber 1.4g; cholesterol 221mg; iron 2.2mg; sodium 476mg; calcium 67mg.
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