One-Pot Wonders


June 23, 2014
4 Ratings
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 MATH CHEF

  • 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
In This Recipe
  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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