| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Eggs, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | Eggs — beaten | |
| 1/4 | c | Cold water |
| 3 | tb | Parmesan cheese — grated |
| 1/4 | ts | Salt |
| 3 | lg | Basil leaves — (fresh) |
| 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) |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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