Food & Drink


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.