Paris piperade
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Paris piperade
  Eggs    Lunch  
Last updated 6/12/2012 12:57:28 AM. Recipe ID 20017. Report a problem with this recipe.
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      Title: Paris piperade
 Categories: Eggs, Lunch
      Yield: 1 Servings
      3 sm Onions, chopped
      2 ea Cloves garlic, minced
    1/4 lb Mushrooms, sliced
      2 ea Green peppers, chopped
      4 ea Tomatoes, quartered
      8 lg Eggs, beaten
      5 tb Olive oil
    1/2 c  Chopped parsley
           Salt, pepper, herbs to taste
  Heat oil in skillet over medium heat.  Saute the onions and garlic
  until soft and transparent.  Add the mushrooms and green peppers and
  saute until soft.  Add the tomatoes and turn gently to warm through.
  Now add the beaten eggs and stir over low heat until barely set.
  Garnish with parsley, serve with french bread. My notes... This
  general method works with a good combination of other veggies.  I've
  used grated and drained zucchini frequently, chopped leftover cooked
  broccoli or spinach is also a good addition. It's good hot, and
  EXCELLENT left over cold. some added Parmesan cheese instead of the
  added herbs works well too! From Sunday Breakfast, a cookbook for
  men, NittyGritty Productions The Homestead Nashville TN (615)
  385-9421 Courtesy of Shareware RECIPE CLIPPER 1.0

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Recipe ID 20017 (Apr 03, 2005)

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