Pepper Piperade Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| Olive oil | 3 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| Onion | 1 , finely chopped | |
| 1 green pepper, cored, seeded and chopped | ||
| 1 sweet red pepper, cored, seeded and chopped | ||
| 1 garlic clove, very finely chopped | ||
| Eggs | 12 | |
| 1/2 cup milk or light cream | ||
| Dash of Tabasco sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the oil and butter together in a saucepan.
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.
Serve hot.
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.
Serve hot.
Chef
