Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 smalls | Onions, chopped |
| 2 eaches | Cloves garlic, minced |
| ¼ pounds | Mushrooms, sliced |
| 2 eaches | Green peppers, chopped |
| 4 eaches | Tomatoes, quartered |
| 8 larges | Eggs, beaten |
| 5 tablespoons | Olive oil |
| ½ cup | Chopped parsley |
| \N \N | 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