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Piperade

3 green bell peppers, sliced
1 1/2 cups sliced onions
2 tablespoons vegetable oil
1 (16-ounce) can whole tomatoes, chopped
1 1/2 teaspoons salt, divided use
3/4 teaspoon freshly ground pepper, divided use
2 tablespoons butter
8 large eggs
1/4 cup milk
2 tablespoons chopped parsley

1. Heat oil in a large skillet over low heat. Add sliced green bell peppers and sliced onions; cover and cook, stirring occasionally, for 10 minutes, or until the onions are tender but not browned. Add chopped whole tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook over medium heat about 3 minutes. Increase the heat to high and cook about 1 minute, or until most of the liquid evaporates. Remove to a serving dish and keep warm.
2. Melt butter in the skillet. Combine eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; stir well. Add mixture to the skillet and cook, stirring, until thickened. Transfer to the serving dish with the green bell pepper mixture. Sprinkle with parsley.

Makes 6 servings.