PIPERADE

PIPERADE

Serves 4

Syn Free

1 large onion, finely chopped (I use frozen, as it softens easily in Frylight)
2 cloves of garlic, crushed
1 red pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
85g ham, chopped
4 tomatoes, chopped
8 eggs, beaten

Spray a large frying pan well with Frylight and fry the onion gently until softened.
Add the garlic and peppers. Cook for a further 8 minutes, stirring occasionally.
Add the ham and cook for 2 minutes, then add the tomatoes and simmer for 2-3 minutes, or until any liquid has evaporated.
Pour the eggs into the pan, season to taste with salt and black pepper and scramble, stirring frequently.
Serve on warmed plates.

Lovely for lunch, especially when served with a HEX hot toast/crusty bread and a HEX sprinkling of grated cheese, if you can spare it!