Ingredients Weight Measure
Vegetable oil 1/4 cup
Onions, sliced 12 oz. 3 cups
Green bell peppers, sliced 12 oz. 3 cups
Red bell peppers, sliced 12 oz. 3 cups
Eggs, large 24 ea.
Water 1/3 cup
Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Butter or margarine 6 oz. 1/3 cup


  1. Heat oil in large skillet or rondeau. Sauté onion and peppers over medium heat until tender crisp, about 6-8 minutes.
  2. In large bowl, beat eggs, water, salt and TABASCO® Sauce until well blended. In large nonstick skillet or griddle, over medium heat, melt butter; add egg mixture. Gently stir egg mixture, lifting up and over bottom as it thickens. Keep stirring until desired texture and doneness. Serve with pepper mixture and whole wheat toast.

Yield: 12 servings