Scrambled Eggs With Tomatoes And Peppers
From silverqueen 17 years ago
- 5 minutes to make
- Serves 4
We have this dish for a light dinner served with my homemade angel biscuits so good. And a dessert if desired.
Ingredients
- 1 Tbsp. olive oil shopping list
- 2 cups mixed precut onion and bell peppers shopping list
- 1 tsp. dried tarragon shopping list
- 1 can (14-oz.) diced tomatoes, drained shopping list
- 8 eggs, beaten shopping list
- 1/2 tsp. salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Heat oil in a large non-stick skillet over high heat.
- Add onions, bell peppers and tarragon, cook stirring, until softened, about 2 minutes.
- Add the tomatoes, cook stirring until mixture begins to thickened, 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 the heat).
- Season with salt and pepper to taste.
People Who Like This Dish 2
- ambus Lahore, PK
- hannah714 Indianapolis, IN
- silverqueen Albany, GA
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The Rating
Reviewed by 1 people-
This recipe has a wonderful combination of flavors.Thanks for a great recipe!
ambus
in Lahore loved it
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" It was excellent "