Instructions

• In medium non-stick frying pan, heat 2 tablespoons olive oil over medium-high heat. Add onion and oregano. Season with salt and pepper and cook until onion has softened (about 5 to 6 minutes). Add green pepper and cook for 6 to 7 minutes.
• While peppers cook, purée half of tomatoes in food processor or blender.
• Once onions and peppers have softened, add remaining chopped tomatoes and ¼ of parsley and continue cooking.
• In bowl, whisk together eggs and puréed tomatoes.
• Reduce heat to low and add egg mixture to frying pan. Cook, stirring occasionally, until eggs are set but still soft (about 3 to 4 minutes). Taste and add more salt, pepper, and oregano, if desired. Garnish with remaining parsley and serve immediately.