basque
| 3 | tbsp olive oil |
| 1 | medium onion |
| 6 | cloves garlic |
| 2 | medium bell peppers, roasted |
| 2 | plum tomatoes, chopped |
| 1/4 | tsp cayenne pepper |
| 12 | eggs |
| 6 | tbsp butter |
| 1/3 | cup basil, fresh |
| 6 | oz ham, sliced thin |
- 1) Heat oil in large skillet over med heat. Saute onions 5 min, until softened; add garlic and cook 1 min. Add peppers, tomatoes and cayenne. Cover and cook 10 min stirring often. Season to taste with salt and pepper. (Mixture can be made up to 2 days ahead and reheated.)
- 2) In large bowl, beat eggs. In large non-stick skillet, melt butter over low heat. Add eggs and basil. Cook, stirring constantly, 12 min, until soft curds form and eggs are barely set. Add pepper mixture and ham; stir just until mixed.
Eggs, Breakfast
| Nutrition Facts | ||||||
Serving Size 240.7g |
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Amount Per Serving |
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Calories 368 Calories from Fat
267 |
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% Daily Value* |
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|
Total Fat
29.7g 46%
|
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|
Saturated Fat
11.8g 59%
|
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|
Cholesterol
419mg 140%
|
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|
Sodium
583mg 24%
|
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Total Carbohydrates
9.0g 3%
|
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Dietary Fiber
2.0g 8%
|
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|
Sugars
4.8g |
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|
Protein
17.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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