Piperade

Ingredients

• 2 tablespoons vegetable oil
• 3 medium onions, slivered
• 1 or 2 cloves garlic, crushed
• 2 green peppers, seed and chopped
• 1 cup Italian-style canned tomatoes, drained, seeded and chopped
• Salt and pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    247 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 4 grams protein; 149 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two servings

Preparation

1. Heat the oil in a skillet over medium heat, add the onions, garlic and peppers and cook, stirring often, until everything is soft but not browned (about 5 minutes). Add the tomatoes and cook over high heat until most of the liquid has been evaporated.
2. Remove from the heat, cool, put into four small containers, and freeze.
3. To make one breakfast for two people, defrost a container of the mixture in the microwave (or overnight in the refrigerator), empty it into a suitable skillet (preferably nonstick) and heat to boiling. Beat three or four eggs in a bowl, season with salt and pepper, pour into the mixture in the skillet, and cook, stirring constantly, until the whole is creamy and saucelike (do not let the eggs cook until they are firm). Remove immediately from the skillet and serve.

20 minutes, plus freeze time