Piperade

peppers, sliced 1 1/2 cups sliced onions 2 tablespoons vegetable oil 1 (16-ounce) can whole tomatoes, chopped 1 1/2 teaspoons salt, divided use 3/4 teaspoon freshly ground pepper, divided use 2 tablespoons butter 8 large eggs 1/4 cup milk 2 tablespoons chopped parsley
 * Piperade* 3 green bell

1. Heat oil in a large skillet over low heat. Add sliced green bell peppers and sliced onions; cover and cook, stirring occasionally, for 10 minutes, or until the onions are tender but not browned. Add chopped whole tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook over medium heat about 3 minutes. Increase the heat to high and cook about 1 minute, or until most of the liquid evaporates. Remove to a serving dishand keep warm. 2. Melt butter in the skillet. Combine eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; stir well. Add mixture to the skillet and cook , stirring, until thickened. Transfer to the serving dish with the green bell pepper mixture. Sprinkle with parsley.

Makes 6 servings.

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http://groups.yahoo.com/group/Crock_Pot_Delicacies_Kitchen K A S T SAHM 39yrs old Mother of a child whom passed 10 yrs ago..May he rest in peace..

Contributed by:

 * Catsrecipes Y-Group