Piperade for One or Two

Julie B's Hive's Note:

A traditional French open-faced omelet but with less oil and and egg yolks than most would have.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 4 teaspoons olive oil
• 1/2 cup onion, thinly sliced
• 1/2 cup green pepper, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 1/2 ounce) can plum tomatoes, drained and chopped
• 2 large eggs
• 2 large egg whites
• 2 teaspoons water
• 2 tablespoons minced fresh basil

Directions:

1. In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
2. Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
3. Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
4. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
5. In the same skillet, heat the remaining 2 tsp oil over moderate heat.
6. Add the eggs, reduce heat, cook, covered, for a minute.
7. Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
8. Serve immediately, sprinkled with the freshly minced basil.

Reviews

[Sage]

Very good and different omelet.I wasn't sure about he tomato but it was a great combination.I msde this for WT3.Thanks for posting. Rita

[Maryland Jim]

This was an excellent breakfast dish. Nothing to say but excellent!!! Made for ZWT3.