4 Servings 15 min Cook
2 Large Egg
1 Tbsp Olive Oil
1 Tbsp Pepper
1 Tbsp chopped Onions
1 Clove Garlic
1/4 Slice, medium (1/4" thick) Tomatoes
1 Tbsp Parsley
1 Tbsp, leaves Oregano
1 Leaf, whole Basil
1 Tsp Parmesan Cheese
1 Tsp Tomato Paste
1 Pepper, large (3-3/4" long, 3" dia) Yellow Peppers
3 Egg white (separated from yolk) Egg White
Put olive oil in a pan and heat it up.
Chop all the vegetables and the basil.
Sauté them until soft.
Add tomato paste.
Put eggs and egg whites in a bowl.
Add seasonings and beat the eggs.
Put the eggs in the pan.
Let them sit for a minute on medium-low heat, then mix them as if making scrambled eggs.
Continue until cooked.