• 1 t. cooking oil
• 7 cups thinly sliced sweet red, green and/or yellow peppers in rings or strips (about 5 or 6 medium peppers)
• 1 1/2 cups thinly sliced onion
• 2 t. minced garlic
• 2 T. balsamic vinegar
• 4 eggs

In 10-inch nonstick omelet pan or skillet over medium heat, cook peppers, onion and garlic in hot oil, without stirring, about 3 to 4 minutes. Continue cooking,stirring occasionally, until vegetables are crisp-tender, about 6 to 8 minutes or until vegetables are soft and all liquid has evaporated, about 10 to 12 minutes. Stir in vinegar until evaporated. With back of spoon, make 4 indentations in vegetable mixture. Break and slip an egg into each indentation or, for flower-shaped eggs, break and slip each egg into an individual pepper ring. Cover and cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 or 4 minutes.