Basque-Style Scrambled Eggs (Pipérade)

Points® value

Meal Items

black pepper

¼ pinch(es)

green bell pepper

½ strip(s), (frozen; thawed)

uncooked Canadian bacon

1 slice(s), (finely chopped)

raw egg

2 large, (or 1/2 cup fat-free liquid egg substitute)

hot pepper sauce


table salt



Coat a nonstick skillet with cooking spray. Add green peppers and sauté 1 minute to cook off any liquid; remove peppers to a medium bowl and stir in bacon, eggs, pepper sauce, black pepper and salt. Off heat, recoat skillet with cooking spray. Pour egg mixture into skillet and cook over medium heat. Cook for 30 seconds and then gently scramble until eggs are set, about 2 to 3 minutes. (INGREDIENT ADDITION OPTION: This Spanish-influenced egg dish often includes a tomato. Add a chopped Roma tomato with the green peppers if desired.)