Author Notes: I was invited to participate in a conference in Palo Alto one summer, and stayed in a hotel. When I came back I tried to recreate the feeling of the windy mornings, and fresh mountain air. —THE MATH CHEF
Serves: 2
Ingredients
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4
large eggs
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1
large tomato
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1/4
green pepper
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1/4
red pepper
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1/4
yellow pepper
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1/2
Spanish onion
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3
sprigs parsley
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3
sprigs mint leaves
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1
lemon, juicy
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1
teaspoon olive oil, preferably organic extra-virgin
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2
tablespoons sea salt or kosher salt
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1
pinch freshly ground black pepper, on the “fine” setting
Directions
- 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.
- Dice the tomato,onion, green, red, and yellow peppers and place in a bowl. Add a pinch of black pepper and mix thoroughly.
- Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
- Chop the parsley and mint leaves.
- Squeeze the lemon, running the liquid through a sieve to eliminate any seeds. Drench the parsley and mint leaves with the lemon juice
- 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.
- 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.
- Top it with the chopped parsley and mint leaves, which are now lemon-infused.
- Carefully fold it over and heat it for a minute or two, cut it in half, then serve.
