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• portionen: 2 servings
• gesamtzeit: 25 minutes

Zutaten

3 tablespoons (45ml) extra-virgin olive oil

1/2 teaspoon (1g) hot paprika (see note)

1/4 teaspoon dried oregano (optional)

1 small onion, finely diced (about 3/4 cup; 39g)

3/4 cup (90g) finely diced shishito, Padrón, or Chinese green long pepper

Kosher salt and freshly ground black pepper

1/2 cup (100g) chopped peeled ripe fresh tomatoes or drained canned tomatoes

4 eggs (200g), lightly beaten

Minced fresh chives, for garnish (optional; see note)

Anweisungen

In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

Return pan to heat and add beaten eggs. Season with salt and pepper. Cook, stirring frequently, until eggs are just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives, if using, and serve immediately.

Nährwertangaben

• Portionsgröße: Serves 2
• Kalorien: 355 kcal
• Gesamtfett: 30 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 372 mg
• Natrium: 516 mg
• Gesamtkohlenhydrate: 8 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 4 g
• Eiweiß: 14 g