Thursday, March 20, 2008
2 pc medium potatoes, cut into strips and fried
4 cloves garlic, crushed
1 pc medium onion, chopped
4 pcs regular-sized hotdogs, minced
1 can (200 g) Tomato Sauce
1 tsp hot sauce
1 pc medium red bell pepper, cut into strips
8 pcs eggs
1/2 cup evaporated milk
1) SAUTÉ garlic, onions, hotdogs.
Pour Tomato Sauce and 1/2 cup water.
Season with 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt),
1/4 tsp pepper, 1 tsp sugar and hot sauce.
Add bell peppers. Simmer uncovered for 10 minutes. Set aside.
2) BEAT eggs. Add milk and 1/3 tsp iodized fine salt
(or 1 tsp iodized rock salt). Cook eggs into two omelettes in a
non-stick pan. Try to retain the round shape.
Transfer onto a plate. Top with hotdog sauce and potatoes.
Rich in Vitamin C – helps fight common infection.