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Ingredients
2 tablespoons vegetable oil
3 medium onions, slivered
1 or 2 cloves garlic, crushed
2 green peppers, seed and chopped
1 cup Italian-style canned tomatoes, drained, seeded and chopped
Salt and pepper to taste
Nutritional analysis per serving (2 servings)
27 grams carbs; 239 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 7 grams fiber; 974 milligrams sodium; 4 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a skillet over medium heat, add the onions, garlic and peppers and cook, stirring often, until everything is soft but not browned (about 5 minutes). Add the tomatoes and cook over high heat until most of the liquid has been evaporated.
- Step 2
Remove from the heat, cool, put into four small containers, and freeze.
- Step 3
To make one breakfast for two people, defrost a container of the mixture in the microwave (or overnight in the refrigerator), empty it into a suitable skillet (preferably nonstick) and heat to boiling. Beat three or four eggs in a bowl, season with salt and pepper, pour into the mixture in the skillet, and cook, stirring constantly, until the whole is creamy and saucelike (do not let the eggs cook until they are firm). Remove immediately from the skillet and serve.
Private Notes