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How To Cook Piperade

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

  1. 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).
     

  2. 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.
     

  3. 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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