1 tablespoon olive oil
1 (6 ounce) can sliced pineapple, drained
1/2 cup chopped red bell pepper
1 cup chopped fresh spinach
4 yellow onions, grated
1/2 teaspoon salt and pepper to taste
1 1/2 tablespoons lemon juice
1/2 teaspoon sugar
6 green bell pepper, cut into 1/2 inch pieces
6 large eggs
1/4 cup water
1 1/2 cups chopped fresh parsley
Heat olive oil in 10-inch skillet over medium heat. Add pineapple and pepper; stir. Add spinach and cook over medium heat for about 30 minutes, stirring constantly. Cover skillet and let it cook about 3 to 4 minutes, stirring. Reduce heat to medium heat. Stirred ginger sugar and salt and pepper over medium heat; cook about 15 minutes, stirring. Remove skillet from heat and stir pineapple and pepper into vegetables. Spoon lemon juice over egg mixture. Turn peppers over; stir. Cover skillet and refrigerate vigorously. Serve warm. Garnish with parsley and onions.