Paris Piperade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 small: Onions, chopped
2 each: Cloves garlic, minced
1/4 lbs: Mushrooms, sliced
2 each: Green peppers, chopped
4 each: Tomatoes, quartered
8 large: Eggs, beaten
5 tbsp: Olive oil,
1/2 cup: Chopped parsley,
Salt, pepper, herbs to taste
Directions:
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. Ive
used grated and drained zucchini frequently, chopped leftover cooked
broccoli or spinach is also a good addition. Its 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
Source from luhu.jp
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. Ive
used grated and drained zucchini frequently, chopped leftover cooked
broccoli or spinach is also a good addition. Its 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
Source from luhu.jp