Pepper 'n' Egg Skillet Supper

1 teaspoon corn oil

7 cups thinly sliced sweet red, yellow and/or green peppers in rings or strips (about 5 to 6 medium)

11/2 cups thinly sliced onion

2 teaspoons minced garlic

2 tablespoons balsamic vinegar

4 eggs

In 10-inch nonstick omelet pan or skillet over medium heat, cook peppers, onion and garlic in hot oil, without stirring, about 3 to 4 minutes. (Volume in pan will reduce as vegetables cook.)

Continue cooking, stirring occasionally, until vegetables are crisp-tender, about 6-8 minutes, or until vegetables are soft and all liquid has evaporated, about 10-12 minutes. Stir in vinegar and cook until evaporated.

With back of spoon, make 4 indentations (about 2 inches in diameter) in vegetable mixture. Break and slip an egg into each indentation. Or, for flower-shaped eggs, break and slip each egg into an individual pepper ring.

Cover and cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 to 4 minutes.

Serves four.

@Recipe nutrition:Nutrition values per serving: 149 calories, 7 g fat, 16 g carbohydrate, 8 g protein, 213 mg cholesterol, 69 mg sodium.

American Egg Board