- 4 tablespoons [60 mL] olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, mashed
- 1 medium-sized sweet green pepper, scooped-out and cut into small pieces
- 1 medium-sized sweet red pepper, scooped-out and cut into small pieces
- 3 blanched tomatoes, peeled, seeded and cut into small pieces
- 6 eggs
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 2 tablespoons [30 mL] water
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- In a large skillet, heat olive oil over medium heat.
- When hot, add chopped onion, minced garlic and green and red sweet pepper picess.
- Brown for 5 to 7 minutes, stirring every once in a while, until onion is tender and translucent, but not colored.
- Fold in tomato pieces; brown for 5 minutes, stirring every once in a while.
- Meanwhile, in a bowl, beat together eggs, salt, pepper and water until well mixed.
- Pour mixture into skillet; delicately mix; cook for a few seconds to harden the bottom.
- Lower heat to low.
- With a fork or a spatula, away from heat, lift the omelet all around, so that uncooked egg mixture runs underneath.
- Back over heat, cook omelet until set.
- Take away from heat; slip piperade onto a warm serving platter.
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