1. Heat oil in a large nonstick skillet over medium-high heat. 2. Add bell peppers and garlic; saute 5 minutes. 3. Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender. 4. Uncover, and cook 1 minute or until liquid almost evaporates. 5. Gently stir in eggs; cover, and cook 3 minutes or until set. 6. Garnish with parsley, if desired. 7. Cut into wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
