Piperade
This classic French dish is a moist
mixture of vegetables bound together with scrambled egg. As well as
being a breakfast or supper dish, it can also be used as a filling for
baked potatoes. The tip below explains how to make plain scrambled egg.
INGREDIENTS
15ml (1 tbsp) olive oil
1 large onion, finely chopped
1-2 cloves garlic, crushed
1 medium red pepper, deseeded and diced
1 medium green pepper, deseeded and diced
5ml (1 tsp) fines herbs or 15ml (1 tbsp)
mixed chopped fresh chives and tarragon
15ml (1 tbsp) finely chopped fresh
parsley
3 eggs, beaten
30-45ml (2-3 tbsp) milk
Salt and black pepper
Method
Put the oil in a medium dish and cook for
1 min. 600W (30 secs. 700W; 1 min. 500W). Stir in the chopped onion and
the garlic and cook for 2 mins. 600W (1.5 mins. 700W; 2.5 mins. 500W).
Add the diced red and green peppers, stir
well, and cook for 3 mins. 600W (2.5 mins. 700W; 3.5 mins. 500W),
stirring once or twice.
Mix in the herbs, beaten eggs and milk.
Cook for 2-3 mins. 600W (2-2.5 mins. 700W; 3-3.5 mins. 500W), stirring
once or twice. Season well and serve immediately.
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