Piperade frittata

Yield: 4 Servings

Measure Ingredient
8 \N Eggs -- beaten
¼ cup Cold water
3 tablespoons Parmesan cheese -- grated
¼ teaspoon Salt
3 larges Basil leaves -- (fresh)
\N \N Chopped
1½ cup Piperade*
1 tablespoon Olive oil
3 tablespoons Ham -- finely diced
\N \N Pepper -- to taste
½ cup Chunky tomato sauce --
\N \N (optional)

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

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