| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Basque |
July 1992 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Red onion; thinly sliced |
| 1 |
|
Green bell pepper; cut into strips |
| 1 |
|
Red bell pepper; cut into strips |
| 1 |
|
Garlic clove; minced |
| 3 |
|
Tomatoes; seeded, cut into |
|
|
; strips |
| 6 |
|
Ham slices; (1/4-inch-thick) |
| 1/2 |
c |
Dry white wine |
| 12 |
|
Eggs |
| 1/2 |
c |
Half and half |
| 2 |
tb |
Butter; (1/4 stick) |
| 1/4 |
c |
Grated Parmesan |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add onion, bell
peppers and garlic and saute until tender, about 7 minutes. Add
tomatoes and continue cooking until vegetables are very tender,
stirring occasionally, about 5 minutes. Season to taste with salt and
pepper.
Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover
and simmer until ham is heated through, about 5 minutes. Arrange ham
around edge of platter. Top with vegetable mixture. Cover and keep
warm.
Beat eggs with half and half in large bowl to blend. Melt butter in
heavy large skillet over medium-high heat. Add eggs and stir until
cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan
and serve.
Serves 6.
Bon Appetit July 1992
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