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Contributed by Catsrecipes Y-Group

  • Makes 6 servings



  1. Heat oil in a large skillet over low heat.
  2. Add sliced green bell peppers and sliced onions; cover and cook, stirring occasionally, for 10 minutes, or until the onions are tender but not browned.
  3. Add chopped whole tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper; cook over medium heat about 3 minutes.
  4. Increase the heat to high and cook about 1 minute, or until most of the liquid evaporates.
  5. Remove to a serving dish and keep warm.
  6. Melt butter in the skillet.
  7. Combine eggs, milk, 1 teaspoon salt, and ½ teaspoon pepper in a bowl; stir well.
  8. Add mixture to the skillet and cook, stirring, until thickened.
  9. Transfer to the serving dish with the green bell pepper mixture.
  10. Sprinkle with parsley.