Ingredients:
1 teaspoon olive oil
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1 (14 1/2 ounce) cans diced tomatoes, undrained
4 large eggs, lightly beaten
1 tablespoon chopped fresh parsley, optional
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.