By THE FUTURE MBA • June 23, 2014 0 Comments

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Author Notes: I was invited to participate in a conference in Palo Alto one summer, and stayed in a hotel. When I came back I tried to recreate the feeling of the windy mornings, and fresh mountain air.THE FUTURE MBA


Serves 2

  • 4 large eggs
  • 1 large tomato
  • 1/4 green pepper
  • 1/4 red pepper
  • 1/4 yellow pepper
  • 1/2 Spanish onion
  • 3 sprigs parsley
  • 3 sprigs mint leaves
  • 1 lemon, juicy
  • 1 teaspoon olive oil, preferably organic extra-virgin
  • 2 tablespoons sea salt or kosher salt
  • 1 pinch freshly ground black pepper, on the "fine" setting
  1. Place the parsley and the mint leaves in cold filtered water, salted with the sea salt or kosher salt for a half hour, and follow by rinsing in cold filtered water.
  2. Dice the tomato,onion, green, red, and yellow peppers and place in a bowl. Add a pinch of black pepper and mix thoroughly.
  3. Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
  4. Chop the parsley and mint leaves.
  5. Squeeze the lemon, running the liquid through a sieve to eliminate any seeds. Drench the parsley and mint leaves with the lemon juice
  6. Heat the olive oil in a 12' diameter stainless steel flat pan, and when it spreads evenly in the pan, pour the egg mixture in and spread it.
  7. After a couple of minutes, test the egg patty for firmness and when it doesn't yield with a fork, add the tomato-onion-pepper mixture.
  8. Top it with the chopped parsley and mint leaves, which are now lemon-infused.
  9. Carefully fold it over and heat it for a minute or two, cut it in half, then serve.

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