Remove skins from tomatoes and cut into small pieces.
Wash the peppers and cut them into very small rings. Heat the butter in a big skillet.
Saute the onion until soft, then add peppers and tomatoes and cook for another 2 to 3 minutes.
Beat the eggs with salt and pepper and paprika. Pour mixture over vegetables. Keep stirring with a fork until set.
Per Serving: 278 Calories; 24g Fat (75.4% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 413mg Cholesterol; 264mg Sodium.
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|Serving Size: 1 Serving (606g)|
|Recipe Makes: 4|
|Calories from Fat: 581 (67%)|
|Amt Per Serving||% DV|
|Total Fat 64.5g||86 %|
|Saturated Fat 24.7g||123 %|
|Monounsaturated Fat 22.8g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 2153.1mg||663 %|
|Sodium 846.5mg||29 %|
|Potassium 918.1mg||24 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.8g|
|Protein 64.2g||92 %|
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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: 866
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