The Best of Czech Cooking/Peter Trnka 1996

Scrambled Vegetables (Leo)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium onion, finely sliced 2 Tbs butter or vegetable oil 2 medium green peppers, thickly sliced
2 medium leeks, sliced 4 medium tomatoes, thickly sliced 3 whole eggs
2 Tbs fresh parsley, chopped 1 tsp marjoram



1 Heat the butter or oil on medium-low in a large frying pan. Add the sliced onion and fry, stirring occasionally, till almost golden. Add the leeks and fry for 2 more minutes.
2 Raise the heat to medium and add the green peppers. Fry, stirring occasionally, for 4 to 5 minutes. Add the tomatoes, mix well, and cook for another 4 to 5 minutes.
3 In a small bowl, beat the eggs with a fork. Mix the eggs into the vegetables and, stirring well, cook till done, about 3 to 4 minutes. Mix in the parsley and marjoram. Season with salt and freshly ground black pepper. Serve with a good bread.

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