Piperade is really posh scrambled eggs with tomatoes and peppers and it comes from the Basque region of France. It is equally good for breakfast or supper, but if you have been controlling your carbohydrate content it is a good intermediate breakfast before adding in more carbohydrate rich breads and cereals.View Recipe
1 tbsp olive oil
1 small (around 100g) onion, finely chopped
Half a (around 100g) large red pepper, chopped
Half a (around 100g) large green pepper, chopped
8-10 (around 120g) cherry tomatoes, halved
2 large free range eggs
Pinch of cayenne pepper
1 tsp chopped fresh thyme
2 slices parma ham
No of servings: 2
Preparation time: 5 minutes
Cooking time: 12-20 minutes
1. Heat the olive oil in a large non-stick sauté pan, and add the
onions and peppers. Fry together until all the juices have been
absorbed and the onion is translucent.
2. Add the tomatoes and a pinch of cayenne pepper, and season with the thyme and pepper. Continue cooking over a low heat until the mixture is almost dry.
3. Beat together the eggs and egg whites, add to the pan and cook stirring occasionally until the eggs are creamy but firm.
4. Meanwhile, place the ham in a dry pan and heat until crisp, then roughly chop.
5. Serve the piperade onto 2 warmed serving plates and top the mixture with slices of crispy ham.
Serving suggestions: For a more substantial breakfast serve on half a toasted ciabatta roll. (this will add 94kcal, 3.2g protein, 16.5g carbohydrates (of which 0.6g sugars), 1.7g fat (of which 0.2g saturates) 0.7g fibre and 0.2g sodium equivalent to 0.5g salt.)
Storage: not suitable for storage
|Of which sugars g||8.40|
|Of which saturates g||3.30|
|Portions of vegetables||3|