Piperade
Eggs and ham provide protein, while tomatoes and peppers add fiber, potassium, and carotenoids. This Spanish skillet dish comes together in one pan and suits a satisfying breakfast or light dinner.
Chop the onion (200 g), tomato (600 g), and bell pepper (300 g). Remove the seeds from the chili pepper (10 g), mince the garlic (10 g), slice the ham (90 g) thinly, and beat the egg (450 g).
Heat the olive oil (100 g) in a skillet, quickly fry the ham, and transfer it to a plate. In the same skillet, sauté the onion for about 5 minutes.
Add the tomato, bell pepper, chili pepper, and garlic. Cook over low heat until the vegetables are tender and the liquid has evaporated.
Pour in the beaten egg, cover, and cook over low heat, gently rocking the skillet, until the egg sets. Season with table salt (6 g) and black pepper (2 g), then top with the ham.
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