Hopple-Popple

Ingredients

6 eggs

¼ to ½ cup fresh tomatoes (diced)

¼ cup green peppers (diced)

⅛ to ¼ cup scallions (diced)

½ to ¾ cup cheddar cheese (grated)

olive oil (good grade)

butter

water

6 eggs

50-100 grams fresh tomatoes (diced)

28 grams cup green peppers (diced)

12 to 25 grams scallions (diced)

56 to 84 grams cheddar cheese (grated)

olive oil (good grade)

butter

water

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Dice vegetables and grate cheese.
Mix eggs together with nothing but a little bit of water, seasoning as diet will permit, and whip with a whisk.
Set eggs to one side.
Add olive oil to a frying pan (just enough to cook, maybe a TBSP).
Heat to medium high heat.
Add green peppers and cook for about 3-5 minutes, stirring mindfully.
Add tomatoes, continuing to sauté, and in a few minutes, add green onions (scallions), continuing to sauté for another 2-5 minutes.
Put vegetable mixture on low and to one side (eg, simmer at very low heat for flavors to mingle).
In a totally separate pan, melt butter to a medium heat. (Do not cook eggs in same frying pan as you cooked the vegetables.)
Once separate pan is hot, add egg mixture and cook to the consistency of moderately scrambled eggs; then fold in vegetable mixture.
Continue to cook until mixture is the consistency of scrambled eggs (at this point, the dish won't look like much).
Add grated cheddar cheese to top but do not mix (use a good amount -until covered).
Place cover on for about 5 minutes max.
When you uncover it, it will be beautiful and very tasty.
Serve it right out of the pan, just like a crustless quiche.