- Recipes Home
- Interest Groups
|Sliced red pepper/Sliced green peppers||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||8 Ounce, drained and chopped|
Serving size: Complete recipe
Calories 1088 Calories from Fat 694
% Daily Value*
Total Fat 78 g120.4%
Saturated Fat 39 g195%
Trans Fat 0 g
Cholesterol 1392.8 mg
Sodium 1153.2 mg48%
Total Carbohydrates 56 g18.6%
Dietary Fiber 13.3 g53.3%
Sugars 22.4 g
Protein 48 g96.2%
Vitamin A 281.8% Vitamin C 692%
Calcium 35.5% Iron 57%
*Based on a 2000 Calorie diet
1) In a heavy-based skillet, gently saute the onion and garlic in the melted butter for about 5 minutes until the onion is soft.
2) Stir in the tomatoes, peppers and cayenne and season with salt and pepper to taste. Stir occasionally and simmer for about 20 minutes, or until the mixture is thickened.
3) Beat the eggs lightly with the milk, salt and pepper to taste. Pour into the skillet mixture, stir and cook for 2-3 minutes, until the eggs are just set.
4) Serve immediately in a nice serving dish.