| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | French | Eggs | 4 | Servings |
INGREDIENTS
| 8 | lg | Eggs (at room temperature) |
| 1 | ts | Water |
| Salt; to taste | ||
| 1 1/2 | ts | Butter |
| 1 1/2 | ts | Oil (preferable olive oil) |
| 3 | Red bell peppers | |
| 2 | Green bell peppers | |
| 1 | ds | Chili flakes |
| 1 | ts | Red onion; sliced |
| 4 | Tomatoes; seedless and chopped | |
| 1 | ts | Tomato sauce |
| Salt; pepper and a dash of sugar | ||
| 2 | Cloves garlic | |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
FOR THE OMELETTE FOR THE FILLING Date: Sun, 28 Apr 1996 13:24:43 -0400 From: cewvb@ilap.com Here is a recipe inspired by Chef Henri Bernard's Piperade, which is the French versionof the Western omelette. (Translation by yours truly) Cut open red and green peppers. Remove seeds and white part. Cut them in slices 3 mm wide. Heat a large pan. When hot, add the oil and peppers. Add some salt. When golden, lower heat and cover the pan. Add chili flakes, chopped tomatoes, salt and sugar and tomato sauce. Cover and cook over medium-high heat. Stir regularly. After 5 minutes remove lid and cook until the mixture is soft and wel amalgamated. Whisk eggs, add water, salt and pepper. The mixture must be light and fluffy. Heat a medium size pan. Add oil and pour the eggs. Shake the pan and lift the omelette to allow the uncooked part of the omelette to run underneath. The omelette should not be overcooked and dry. When ready, lift one side of the omelette and place one tsp of butter underneath, makin sure it melts and covers the bottom of the omelette. Place the omelette in a large plate and pour the filling over it. Fold and serve immediately. Serves 4. (Note: the typical piperade is served with Prosciutto ham slices) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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