- Exported from MasterCook II
PIPERADE FRITTATA
Recipe By : MARIA CIANCI, Chronicle Staff Writer
4 Preparation Time :
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 --
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
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 4 wedges. Top with tomato sauce, if desired. - - - - - - - - - - - - - - - - - - NOTES : Serves
4. 6/21/95 , San Francisco Chronicle **
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
2: Saute
2 minced garlic cloves in
2 teaspoons olive oil;
3 tablespoons water (mixture will sputter); simmer for 30 seconds. Add
1/2 pound trimmed and cleaned spinach leaves, tossing until wilted. Add
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
3 minutes. Add
2 cups pip erade; simmer
5 minutes. Serve over
1: Saute
1 large minced garlic clove and 2 anchovy fillets
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.
