“A hearty vegetarian version of Lecso - as close to meat as you can get!” - by Robyn Skodzinsky
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
- In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.
Nutrition
Amount Per Serving (4 total)
- Calories
- 415 cal
- 21%
- Fat
- 21.6 g
- 33%
- Carbs
- 40.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"This was soooo delicious! Left out the onions, reduced recipe for just me and hubby by using 1 can tomatoes, 4 eggs, and 1/2 large green pepper. Also used 1/2 hot Hungarian paprika and 1/2 sweet, gave..." See more it a great twist! To reduce cooking time, simmered at high temperature to remove tomato juice. Lastly, melted cheddar on top. Soooooooooo good! Don't miss the meat at all!"
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