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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 med onion sliced
- 6 x garlic cloves minced
- 2 med green or possibly red bell peppers roasted
- 2 x plum tomatoes minced
- 1/4 tsp cayenne pepper Salt to taste Freshly-grnd black pepper to taste
- 12 x Large eggs
- 6 Tbsp. butter - (3/4 stick)
- 1/3 c. thinly-sliced fresh basil
- 6 ounce thinly-sliced ham
Direcciones
- Heat oil in large heavy skillet over medium heat. Saute/fry onion 5 min, till softened; add in garlic and cook 1 minute more. Add in roasted peppers, tomatoes, and cayenne. Cover and cook 10 min, till vegetables are very soft, stirring occasionally. Uncover and simmer over medium heat till sauce is thick, about 10 min, stirring often. Season to taste with salt and pepper. (Mix can be made up to 2 days ahead and reheated).
- In large bowl, beat Large eggs till blended. In large nonstick skillet, heat butter over low heat. Add in Large eggs and basil. Cook, stirring constantly with rubber spatula, 12 min, till soft curds form and Large eggs are barely set. Add in pepper mix and ham; stir just till mixed.
- This recipe yields 6 servings.
- Comments: The trick to this dish is to reduce the tomato mix to thick sauce which will not break and liquefy when added to the Large eggs. If you've never made scrambled Large eggs this way before, youre in for a treat. Steady, slow cooking turns them incredibly creamy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 250 | 79% |
| Total Fat 28.13g | 35% |
| Saturated Fat 11.3g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 222mg | 9% |
| Potassium 215mg | 6% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.99g | 1% |
| Protein 13.03g | 21% |
