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Kitchen Experiment # 20: Eggs, Peppers & Tomatoes

Posted Sep 22 2008 10:04am

Here we go again…I got some food to use up, I put it together in a spontaneous manner, and it comes out edible - yummy even.

Having bought way too many peppers at the farmer’s market, I took 4 of these, chopped them up, then added a few somewhat aged tomatoes - still good, though on their way to tomato decrepitude.

I took these veggies and put them in a frying pan sprayed with Pam, threw in some olive oil, and began cooking them on high.

The nasty spitting of the oil let me know that perhaps it was a bit too high, so I lowered it to medium and threw in 2 eggs. I mixed this up, then added some soy sauce, fresh ground pepper, and sesame oil.

Sesame oil is an off-the-beaten-track kind of ingredient for most. It’s a very flavorful oil that give much of Chinese cooking an extra ‘oomph’. I recommend getting some to try, at least.

Anyhow, the peppers were starting to get soft, and I took a taste. Hmm - not enough salt. In went in some fresh ground. Took a taste…perfect.

The result is a very ‘wet’ concoction - something that would go great over rice or noodles. This works well for the rest of the family who require their starches. I eat it with a spoon.

The taste was great - I’ll definitely make this again. I would probably change the process and cook the eggs first, as the eggs seemed to disintegrate - which didn’t impact the taste, but wasn’t visually pleasing.

Give it a go - and try the sesame oil - it’s worth the try.

I’d say this is safe for induction if you eat this in moderation. It refrigerates well, so it can span the next couple of days as leftovers.

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