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Pepper Piperade Recipe
|Olive oil||3 Tablespoon|
|Unsalted butter||4 Tablespoon|
|Onion||1 , finely chopped|
|Green pepper||1 , cored, seeded and chopped|
|Sweet red pepper||1 , cored, seeded and chopped|
|Garlic||1 Clove (5 gm), very finely chopped|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Tabasco sauce||1 Dash|
Serving size: Complete recipe
Calories 2169 Calories from Fat 1696
% Daily Value*
Total Fat 191 g294.2%
Saturated Fat 79 g395.1%
Trans Fat 0 g
Cholesterol 2800 mg
Sodium 1302.5 mg54.3%
Total Carbohydrates 38 g12.6%
Dietary Fiber 7.7 g30.7%
Sugars 19.6 g
Protein 83 g166%
Vitamin A 203.2% Vitamin C 490.8%
Calcium 48% Iron 70.6%
*Based on a 2000 Calorie diet
Add the onion and cook for 3-5 minutes, then add the chopped peppers and garlic.
Cook, stirring occasionally, for 7-10 minutes, until softened.
Lightly beat the eggs with the milk or cream, Tabasco and seasoning.
Add to the pepper mixture and cook over a medium heat, stirring, until the eggs scramble.
Pile onto a warmed serving dish and sprinkle with parsley, if you like.