Let's Have Brunch - Piperade

This recipe comes from the Reader's Digest Live Longer Cookbook. They have reduced the calories and cholesterol from the traditional French open-faced omelet, but it certainly does not lack great flavor. This dish can be ready in less than thirty minutes. It serves two and has only 232 calories per serving. It can easily be adjusted if you are having guests.

Piperade

4 teaspoons olive oil

1 small yellow onion, thinly sliced (1/2 cup)

1 small sweet green pepper, cored, seeded and thinly sliced (1/2 cup)

1/4 teaspoon each salt and black pepper, or to taste

1 clove garlic, minced

3 medium-size plum tomatoes, chopped, or 1 can (14-1/2 ounces) low-sodium diced tomatoes, drained

2 large eggs

2 large egg whites

2 teaspoons water

2 tablespoons minced fresh basil, chives, parsley or oregano

1. in a 9-inch skillet, heat 2 teaspoons of the olive oil over moderate heat. Add the onion, green pepper, and 1/8 teaspoon each of the salt and black pepper; sauté, stirring occasionally, for 3 minutes or until softened. Add the garlic and tomatoes and sauté, stirring occasionally, 4 to 5 minutes longer or until the mixture is dry. Transfer the vegetables to a medium-size bowl and set aside.

2. In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 teaspoon each of salt and black pepper. In the same skillet, heat the remaining 2 teaspoons of oil over moderate heat. Add the eggs, reduce the heat to moderately low, and cook, covered, for 1 minute. Spoon the vegetable mixture on top, cover, and cook 2 minutes more or until the vegetables are heated through and the eggs are set. Serve immediately, sprinkled with basil. 

For more color you can add red and yellow sweet peppers.