Piperade Frittata

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.