Peppers And Eggs For A Palo Alto Morning

Directions

1. 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. 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. 3
   Crack open the eggs, eliminate any with brown or red spots,and beat them with a fork until there is uniform consistency.
4. 4
   Chop the parsley and mint leaves.
5. 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. 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. 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. 8
   Top it with the chopped parsley and mint leaves, which are now lemon-infused.
9. 9
   Carefully fold it over and heat it for a minute or two, cut it in half, then serve.