Piperade For One Or Two

A traditional french open-faced omelet but with less oil and and egg yolks than most would have.

In a 9-in skillet , heat 2 tsp of the oil over moderate heat.

Add the onion , green pepper , and 1 / 8 tsp of the salt and pepper.

Saute for 3 minutes until softened.

Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry.

Transfer to a medium-size bowl and set aside.

In a small bowl , whisk together the eggs , egg whites , water , and remaining 1 / 8 tsp salt and pepper.

In the same skillet , heat the remaining 2 tsp oil over moderate heat.

Add the eggs , reduce heat , cook , covered , for a minute.

Spoon the vegetable mixture on top , cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.

Serve immediately , sprinkled with the freshly minced basil.

olive oil, onion, green pepper, salt, black pepper, plum tomatoes, eggs, egg whites, water, fresh basil