Piperade Frittata

Name: Piperade Frittata
Ingredients: 8 large eggs beaten; 1/4 cup water cold; 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated; 1/4 teaspoon salt; 3 large basil fresh, chopped; 1 1/2 cups piperade; 1 tablespoon olive oil; 3 tablespoons ham finely diced; 1 x black pepper to taste; 1/2 cup tomato sauce optional

10 ingredients

13 steps

Ingredients

8 large eggs beaten
1/4 cup water cold
3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
1/4 teaspoon salt
3 large basil fresh, chopped
1 1/2 cups piperade
1 tablespoon olive oil
3 tablespoons ham finely diced
1 x black pepper to taste
1/2 cup tomato sauce optional

Directions

1

Beat together eggs, water, cheese, salt and basil.
2

Stir in piperade.
3

Heat oil in 10- to 12-inch nonstick skillet.
4

Add ham; saute over medium-high heat for 2 minutes.
5

Cook until set on bottom.
6

Reduce heat to medium.
7

With spatula, lift edges of frittata so uncooked egg runs underneath.
8

Cook until set, 1 to 2 minutes.
9

Continue lifting and cooking until egg is completely set and lightly browned on underside.
10

Flip frittata and brown top side, about 2 minutes.
11

Transfer to platter; dust with pepper.
12

Cut into 4 wedges.
13

Top with tomato sauce, if desired.