Piperade Frittata
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
beaten |
|
| ¼ | cup |
water
cold |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
basil
fresh, chopped |
*
|
| 1 ½ | cups |
piperade
|
* |
| 1 | tablespoon |
olive oil
|
|
| 3 | tablespoons |
ham
finely diced |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
tomato sauce
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
beaten |
|
| 59 | ml |
water
cold |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
salt
|
|
| 3 | large |
basil
fresh, chopped |
*
|
| 355 | ml |
piperade
|
* |
| 15 | ml |
olive oil
|
|
| 45 | ml |
ham
finely diced |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
tomato sauce
optional |
|
Directions
Beat together eggs, water, cheese, salt and basil. Stir in piperade.
Heat oil in 10- to 12-inch nonstick skillet. Add ham; sauté over medium-high heat for 2 minutes.
Cook until set on bottom. Reduce heat to medium. With spatula, lift edges of frittata 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.
