Piperade (Scrambled eggs with tomatoes and peppers)
1 tablespoon olive oil
2 cups mixed precut onions and bell peppers
1 teaspoon dried tarragon
1 can (14 ounces) diced tomatoes, drained
8 eggs, beaten
1/2 teaspoon salt
Freshly ground pepper
Makes 4 servings.
1. Heat the olive oil in a large non-stick skillet over high heat. Add the onions, bell peppers and tarragon; cook, stirring, until softened, about 2 minutes.
2. Add the tomatoes; cook, stirring, until the mixture begins to thicken, about 1 minute. Pour the eggs over the vegetables.
3. Cook, stirring often with a spatula, until eggs are almost cooked through, about 2 minutes (they will continue to cook off-heat). Season with salt and pepper to taste.
Nutritional information per serving: 217 calories, 54 percent of calories from fat, 13 g fat, 4 g saturated fat, 423 mg cholesterol, 11 g carbohydrates, 14 g protein, 561 mg sodium, 3 g fiber.