Piperade for One or Two

READY IN: 20mins
Recipe by Julie Bs Hive

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

Top Review by Sageca

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

Ingredients Nutrition


  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.

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