Piperade Frittata

* Exported from MasterCook II *

PIPERADE FRITTATA

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Main Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs -- beaten
1/4 cup cold water
3 tablespoons Parmesan cheese -- grated
1/4 teaspoon salt
3 large basil leaves -- (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham -- finely diced
Pepper -- to taste
1/2 cup chunky tomato sauce -- (optional)


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.

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NOTES : Serves 4. 6/21/95 , San Francisco Chronicle

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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 teaspoons olive oil;
add 3 tablespoons water (mixture will sputter); simmer for 30 seconds. Add
1/2 pound trimmed and cleaned spinach leaves, tossing until wilted. Add 2
cups piperade. Simmer for 2 minut es.
Pasta Sauces: Halve and seed 1 pound 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 pip erade; 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.