Piperade frittata
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs -- beaten | |
| ¼ | cup | Cold water |
| 3 | tablespoons | Parmesan cheese -- grated |
| ¼ | teaspoon | Salt |
| 3 | larges | Basil leaves -- (fresh) |
| Chopped | ||
| 1½ | cup | Piperade* |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Ham -- finely diced |
| Pepper -- to taste | ||
| ½ | cup | Chunky tomato sauce -- |
| (optional) | ||
Directions
Beat together eggs, water, cheese, salt and basil. Stir in piperade. Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook until set, 1 to 2 minutes. Continue lifting and cooking until egg is completely set and lightly browned on underside. Flip frittata and brown top side, about 2 minutes. Transfer to platter; dust with pepper. Cut into 4 wedges. Top with tomato sauce, if desired.
Recipe By : MARIA CIANCI, Chronicle Staff Writer File