Try this Piperade - (Basque Scrambled Eggs) recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons. This recipe yields 2 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4721 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten
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Serving Size: 1 Serving (733g) | ||
Recipe Makes: 2 servings | ||
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Calories: 749 | ||
Calories from Fat: 478 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.1g | 71 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 2115mg | 651 % | |
Sodium 700.5mg | 24 % | |
Potassium 682.2mg | 18 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.6g | ||
Protein 63.1g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 749
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