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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
- 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
- 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.
- Dice the tomato,onion, green, red, and yellow peppers and place in a bowl. Add a pinch of black pepper and mix thoroughly.
- Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
- Chop the parsley and mint leaves.
- Squeeze the lemon, running the liquid through a sieve to eliminate any seeds. Drench the parsley and mint leaves with the lemon juice
- 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.
- 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.
- Top it with the chopped parsley and mint leaves, which are now lemon-infused.
- Carefully fold it over and heat it for a minute or two, cut it in half, then serve.