Scrambled Eggs With Peppers And Tomatoes Recipe
Summary
CuisineAmerican
Ingredients
| Green peppers | 2 Medium, sliced | |
| Onion | 1 Medium, sliced | |
| Garlic | 1 Clove (5gm), chopped | |
| Salt | 1/2 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Olive oil/Margarine | 3 Tablespoon | |
| 2 medium tomatoes, coarsely chopped | ||
| Eggs | 8 Small | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 cup 1/4-inch strips fully cooked smoked ham | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Cook and stir green peppers, onion, garlic, 1/2 teaspoon salt and the thyme in 1 tablespoon of the oil in 10-inch skillet over medium heat until green peppers are crisp-tender, about 8 minutes.
Add tomatoes; heat until hot, about 2 minutes.
Drain excess liquid from vegetables; place vegetables on platter.
Keep warm.
Heat remaining oil in same skillet over medium heat until hot.
Mix remaining ingredients; pour into skillet.
Cook uncovered, over low heat, stirring frequently, until eggs are thickened throughout but still moist, 3 to 5 minutes.
Mound scrambled eggs in center of vegetables.
Sprinkle with snipped parsley if desired.
Add tomatoes; heat until hot, about 2 minutes.
Drain excess liquid from vegetables; place vegetables on platter.
Keep warm.
Heat remaining oil in same skillet over medium heat until hot.
Mix remaining ingredients; pour into skillet.
Cook uncovered, over low heat, stirring frequently, until eggs are thickened throughout but still moist, 3 to 5 minutes.
Mound scrambled eggs in center of vegetables.
Sprinkle with snipped parsley if desired.
Chef
