*  Exported from  MasterCook II  *

                            Piperade Frittata

Recipe By     : Maria Cianci, San Francisco Chronicle, Jun 21, 1995
Serving Size  : 4    Preparation Time :0:00
Categories    : Eggs                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Eggs -- beaten
     1/4  c             Water -- cold
   3      tb            Parmesan cheese -- grated
     1/4  ts            Salt
   3      lg            Fresh basil -- chopped
   1 1/2  c             Piperade *
   1      tb            Olive oil
   3      tb            Ham -- finely diced
                        Pepper -- to taste
     1/2  c             Chunky tomato sauce (optional)

Beat together eggs, water, cheese, salt, and basil. Stir in piperade.
Heat oil in 10 to 12" 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 frittata 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.

Yield: 4 Servings

More Ideas For Piperade Leftovers

Side Dish/Topping:

To 2 cups of piperade, add about 3/4 cup tomato puree. Season with
oregano, marjoram, rosemary, or basil. Simmer for 5 minutes. Use as a
side dish for meats and fish or as a topping for rice pilaf or baked
potatoes.

Variation 1:

Add steamed, sliced zucchini to the peppers before simmering them in
the sauce.

Variation 2:

Saute 2 minced garlic cloves in 2 ts olive oil; add 3 tb water
(mixture will sputter); simmer for 30 seconds. Add 1/2 lb trimmed and
cleaned spinach leaves, tossing until wilted. Add 2 cups piperade.
Simmer for 2 minutes.

Pasta Sauces:

Halve and seed 1 lb ripe tomatoes. Grate them down to the skin on the
coarse side of a hand-held grater. Discard skins. Saute the tomato
and an herb of your choice in a little oil or butter until soft,
about 3 minutes. Add 2 cups piperade; simmer 5 minutes. Serve over
pasta.

Variation 1:

Saute 1 large minced garlic clove and 2 anchovy fillets in a little
olive oil; add the above sauce and simmer for 5 minutes.

Variation 2:

Omit garlic and anchovies. Add 1/2 cup sliced ripe olives to the
tomatoes with the piperade and simmer as above.


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