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Scrambled Eggs With Peppers And Tomatoes Recipe
|Green bell pepper||1 Medium, sliced|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Dried thyme leaves||1⁄4 Teaspoon|
|Olive oil/Margarine||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Tomato||1 Medium, coarsely chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Fully cooked smoked ham||1⁄4 Cup (4 tbs) (In 1/4 Inch Strips)|
Calories 367 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 443.3 mg
Sodium 937.9 mg39.1%
Total Carbohydrates 15 g5.1%
Dietary Fiber 3.4 g13.4%
Sugars 8.3 g
Protein 22 g44.6%
Vitamin A 26.6% Vitamin C 122.9%
Calcium 13.2% Iron 20.1%
*Based on a 2000 Calorie diet
Add tomatoes; heat until hot, about 2 minutes.
Drain excess liquid from vegetables; place vegetables on platter.
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.