1 teaspoon olive oil
1/4 teaspoon garlic, crushed
2 tablespoons green bell pepper, diced
2 tablespoons red bell pepper, diced
2 ounces ham, diced
2 tablespoons tomatoes, diced
1 green onion, diced
Pinch basil, fresh, chopped
Dash Tabasco sauce
3 California Fresh Eggs
OR
5 1/4 ounces liquid or frozen whole egg product
Servings: 1
1. Heat oil in omelette pan.
2. Add garlic and sauté for a few seconds.
3. Add peppers and sauté for two minutes.
4. Add ham, tomatoes, basil, onion and Tabasco sauce and heat for one minute.
5. Whisk three eggs together and prepare omelette, either open-faced (for traditional Pipérade) or filled.
Yield: 1 omnelet
1/4 teaspoon garlic, crushed
2 tablespoons green bell pepper, diced
2 tablespoons red bell pepper, diced
2 ounces ham, diced
2 tablespoons tomatoes, diced
1 green onion, diced
Pinch basil, fresh, chopped
Dash Tabasco sauce
3 California Fresh Eggs
OR
5 1/4 ounces liquid or frozen whole egg product
Servings: 1
1. Heat oil in omelette pan.
2. Add garlic and sauté for a few seconds.
3. Add peppers and sauté for two minutes.
4. Add ham, tomatoes, basil, onion and Tabasco sauce and heat for one minute.
5. Whisk three eggs together and prepare omelette, either open-faced (for traditional Pipérade) or filled.
Yield: 1 omnelet
Last edited by a moderator:
