1/3 cup of butter or margarine
4 medium-sized onions, sliced
4 medium-sized tomatoes, peeled and seeded, cut into chunks
3 large or 5 small bell peppers, green or red, sliced
salt and black pepper to taste
1/4 teaspoon of dried thyme or oregano
6-8 beaten eggs
1/3 cup of butter or margarine
4 medium-sized onions, sliced
4 medium-sized tomatoes, peeled and seeded, cut into chunks
3 large or 5 small bell peppers, green or red, sliced
salt and black pepper to taste
1/4 teaspoon of dried thyme or oregano
6-8 beaten eggs
Melt the butter or margarine in a frying pan
Add the onion and cook over low heat, stirring constantly, until softened but not browned
Add the tomatoes, bell pepper, salt, black pepper, and thyme or oregano
Cover and cook over low heat for about 15 minutes, stirring occasionally, until the vegetables are tender and the eggs are cooked through
Pour the eggs over the vegetable mixture and stir gently with a fork until the eggs are fully cooked
Serve 6-8 portions.
