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Piperade
(Scrambled Eggs With Tomatoes and Peppers)

Makes 4 servings

• 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

Heat the olive oil in a large nonstick skillet over high heat. Add the onions, bell peppers and tarragon; cook, stirring, until softened, about 2 minutes. Add the tomatoes; cook, stirring, until the mixture begins to thicken, about 1 minute.

Pour the eggs over the vegetables. 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.

Per serving: 217 calories (54 percent from fat), 13 g fat (4 g saturated) 423 mg cholesterol, 11 g carbohydrates, 14 g protein, 561 mg sodium, 3 g fiber.

(Adapted from "French Country Cooking” by Elizabeth David.)

 

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