Title: Paris Piperade
Categories: Egg Lunch
Yield: 1 Servings
| 3 | sm | Onions, chopped |
| 2 | | Cloves garlic, minced |
| 1/4 | lb | Mushrooms, sliced |
| 2 | | Green peppers, chopped |
| 4 | | Tomatoes, quartered |
| 8 | lg | Eggs, beaten |
| 5 | tb | Olive oil |
| 1/2 | c | Chopped parsley |
| | | Salt, pepper, herbs to taste |
Heat oil in skillet over medium heat. Saute the onions and garlic until
soft and transparent. Add the mushrooms and green peppers and saute until
soft. Add the tomatoes and turn gently to warm through. Now add the beaten
eggs and stir over low heat until barely set. Garnish with parsley, serve
with french bread. My notes... This general method works with a good
combination of other veggies. I've used grated and drained zucchini
frequently, chopped leftover cooked broccoli or spinach is also a good
addition. It's good hot, and EXCELLENT left over cold. some added Parmesan
cheese instead of the added herbs works well too! From Sunday Breakfast, a
cookbook for men, NittyGritty Productions The Homestead Nashville TN (615)
385-9421 Courtesy of Shareware RECIPE CLIPPER 1.0