Peppers And Eggs For A Palo Alto Morning

1. 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. 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. 3

   Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.

4. 4

   Chop the parsley and mint leaves.

5. 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. 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. 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. 8

   Top it with the chopped parsley and mint leaves, which are now lemon-infused.

9. 9

   Carefully fold it over and heat it for a minute or two, cut it in half, then serve.

No additional tips available.