s TOMATO WIGGLE ****
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s TOMATO WIGGLE ****
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Ingredients
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Instructions *** 1-16-23 from hannaford most recent recipe booklet, very good, i abbreviated some of the ingreients *** Servings: Serves 2 to 3 as an appetizer Prep Time: 10 minutes Cook Time: 25 minutes Ingredients 3 slices bacon 2 yellow onions, thinly sliced ( I USED 1) 1 green bell pepper, seeded and thinly sliced 2 large eggs 2 (14.5-oz.) cans stewed tomatoes ( I USED 1) Salt and pepper Buttered toast, for serving (I MADE 3 SLICES BUT ONLY USED 2) Directions 1. Cook bacon in a large skillet over medium heat until crispy and fat is rendered, about 10 minutes. Transfer bacon to a paper towel-lined plate to drain, then crumble and set aside. 2. Pour off all but about 1 tablespoon fat from skillet, then add onions and pepper and cook over medium-low, stirring frequently, until vegetables are softened, about 10 minutes, adjusting heat as needed to prevent browning. Meanwhile, beat eggs in a medium heatproof bowl and set aside. 3. Add tomatoes to skillet, season with salt and pepper, and bring to a simmer, stirring occasionally. Gradually stir about 1/4 cup hot tomato mixture into beaten eggs until well combined, then slowly stir egg mixture back into skillet. Cook, stirring constantly, until mixture is slightly thickened and hot throughout, about 5 minutes (do not bring to a boil); season with salt and pepper to taste. 4. Spoon mixture over buttered toast, sprinkle with bacon, and serve. Source: Hannaford fresh Magazine, January-February 2023 Nutrition Nutritional Facts Servings Serves 2 Base Nutrients Calories 220 kcal(11%) Calories from Fat 72 kcal(0%) Total Fat 8 g(12%) Saturated Fat 3 g(15%) Cholesterol 135 mg(45%) Sodium 920 mg(38%) Total Carbohydrates 27 g(9%) Dietary Fiber 5 g(20%) Protein 12 g(20%) Vitamins Vitamin A n/a Vitamin C n/a This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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