Piperade

(SERVES 2)

• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, sliced
• 1 red (bell) pepper, sliced
• 1 green (bell) pepper, sliced
• 4 large tomatoes, quartered
• 1 garlic clove, crushed
• 4 eggs, beaten
• Salt and freshly ground black pepper

Melt the low-ft spread in a large frying pan (skillet). Add the onion and peppers and fry (sauté) gently, stirring, for 3 minutes. Add the tomatoes and garlic and continue cooking for 5 minutes, stirring. Add the beaten egg and some salt and pepper and cook, stirring gently, until set. Serve straight from the pan.