Say “peep-er-ahd.” This Basque peasant dish has so many vegetables in it that it’s a whole meal in itself.

Yield: 1 serving, with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 18 grams of protein.

INGREDIENTS

• 2 tablespoons bacon grease
• 1/4 cup diced onion
• 1/2 cup diced green pepper
• 1/3 cup diced tomato (very ripe fresh or canned)
• 3 eggs, beaten
• Salt and pepper

INSTRUCTIONS 

1. Heat 2 tablespoons of bacon grease in a heavy skillet over the lowest heat.
2. Add 1/4 cup of diced onion to the skillet and saute for 5 to 7 minutes, or until the onion is soft.
3. Add 1/2 cup of diced green pepper and 1/3 cup of diced tomato to the skillet. Stir, cover, and cook over the lowest heat for 15 minutes, stirring once or twice. Make sure that the vegetables become quite soft.
4. Pour the beaten eggs into the skillet and scramble slowly until the eggs are just set.
5. Add salt and pepper to taste.
6. Serve the scrambled eggs immediately.