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Piperade for One or Two

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“A traditional French open-faced omelet but with less oil and and egg yolks than most would have.”

Ingredients Nutrition


  1. In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
  2. Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
  3. Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
  4. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
  5. In the same skillet, heat the remaining 2 tsp oil over moderate heat.
  6. Add the eggs, reduce heat, cook, covered, for a minute.
  7. Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
  8. Serve immediately, sprinkled with the freshly minced basil.

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