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What is a pipérade?  It's a Basque style omelet that's been one of our favorite dishes for many years.  If there's leftovers, they make great burritos or "wraps", too.  

Pipérade   (Pepper Omelet)

2 Tbsp. olive oil, divided
1 medium green bell pepper, sliced thinly
1/2 medium red bell pepper, sliced thinly
1 large onion, sliced thinly
1 piece of sausage or chorizo  (Note #1)
3 garlic cloves, crushed
1/2 tsp dried oregano

1 14-oz to 16-oz can chopped tomatoes with green chilis (Note #2)
1/2 tsp paprika

1/4 tsp black pepper (optional)
1/2 tsp salt or to taste
1 Tbsp. dry white wine (or water)
4 eggs  (Note #3)
4 egg whites

Heat 1 Tbsp of olive oil in a non-stick skillet.  Add the bell peppers and the onion.  Sauté over medium heat, stirring often, until the onions are soft and the peppers begin to brown.

While the veggies are cooking, boil the sausage in water to cover for a minute or two, in the microwave or on the stovetop.  Take out of water, remove skin and chop or crumble fairly fine.  Add to the bell pepper/onion mixture.

When veggies are done, add the garlic and oregano and sauté a minute more.  Add the tomatoes and cook for 4 to 5 minutes.  

Place the salt, black pepper, paprika and wine in a bowl and stir to mix.  Add the eggs and beat lightly until combined.

Heat 1 Tbsp of olive oil in a non-stick omelet pan or large skillet.  When hot, add the egg mixture.  As it solidifies, lift the edges to let the uncooked part run under.  When no more will run underneath, pour the hot tomato and pepper mixture over the omelet.  Turn heat very low, cover and cook for 3 or 4 minutes more.  Check to make sure the eggs are only slightly browning on the bottom.

To serve, fold in half and slide out onto a plate.  Scoop out any sauce remaining in the pan and pour over top of omelet.

This is a great main dish to serve with a quick salad and perhaps some crusty bread to mop up the juices, or a hearty breakfast on chill mornings.

Leftovers?   Warm the omelet.  Warm tortillas, add low-fat or fat free cheese, some omelet mixture, a little chopped dark green lettuce and/or a slice of avocado, and if your cholesterol will take it, a dollop of sour cream.  Unbelievable good!  You'll never eat a fast-food burrito again. 


Note #1:   In interest of controlling weight, cholesterol, eating less preservatives, etc. I use about 1 to 2 inches of sausage, keeping pieces that size in the freezer until needed.

Note #2:  Select mild chilies or hot, or add some chopped canned chilies to your chopped tomato to taste.

Note #3:   You can vary the amount of white and yolk, or use EggBeaters.  This recipe calls for the equivalent of 6 whole eggs.   If I use regular eggs, I use 2 whole ones and eight egg whites.  When I have Eggland's Best on hand, which are from chickens fed a special diet high in Omega 3, I use the 6 whole eggs in this recipe.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyright© April 1999 - 201
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