Peppers And Eggs For A Palo Alto Morning

• 4 large eggs
• 1 large tomato
• 1/4 green pepper
• 1/4 red pepper
• 1/4 yellow pepper
• 1/2 Spanish onion
• 3 sprigs parsley
• 3 sprigs mint leaves
• 1 lemon, juicy
• 1 teaspoon olive oil, preferably organic extra-virgin
• 2 tablespoons sea salt or kosher salt
• 1 pinch freshly ground black pepper, on the "fine" setting

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. Dice the tomato,onion, green, red, and yellow peppers and place in a bowl. Add a pinch of black pepper and mix thoroughly.
3. Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
4. Chop the parsley and mint leaves.
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. 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. 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. Top it with the chopped parsley and mint leaves, which are now lemon-infused.
9. Carefully fold it over and heat it for a minute or two, cut it in half, then serve.

eggs, tomato, green pepper, red pepper, yellow pepper, onion, parsley, mint, lemon, olive oil, salt, freshly ground black pepper

Taken from food52.com/recipes/29128-peppers-and-eggs-for-a-palo-alto-morning (may not work)