1 Tbsp (15 mL) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 each large green, red and yellow sweet pepper, seeded and thinly sliced
Salt and pepper, to taste
4 plum tomatoes, seeded and chopped
1 Tbsp (15 mL) each finely chopped basil and Italian parsley
In a large, non-stick skillet, heat oil over medium heat; sauté onion, garlic and peppers for 10 minutes or until soft.
Whisk together eggs, salt and pepper. Stir in tomatoes. Pour into skillet with vegetables and immediately reduce heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Garnish with basil and parsley.
Makes 4 servings.
Tip: Slow cooking will give you perfect scrambled eggs that are fluffy, creamy and thick.
Suggestion for Complete Meal: Serve with a toasted bagel and sliced cucumber, followed by apple sauce and a wedge of cheese.
Preparation: 15 minutes
Cooking: 15 minutes
Carbohydrate: 15.6 g
Protein: 14.7 g
Fat: 13.2 g