Ingredients
-
1 teaspoon olive oil
-
3/4 cup chopped red bell pepper
-
1 clove garlic, minced
-
1/2 teaspoon dried thyme
-
1/4 teaspoon salt
-
1 (14 1/2 ounce) can diced tomatoes, undrained
-
4 large eggs, lightly beaten
-
1 tablespoon chopped fresh parsley, optional
-
3/4 cup chopped green bell pepper
-
1/4-1/2 teaspoon ground red pepper
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add bell peppers and garlic; saute 5 minutes.
- Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
- Uncover, and cook 1 minute or until liquid almost evaporates.
- Gently stir in eggs; cover, and cook 3 minutes or until set.
- Garnish with parsley, if desired.
- Cut into wedges.