| 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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”