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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 Pipérade
1 Tablespoon Olive Oil
3 Tablespoons Ham, finely diced
Pepper, to taste
1/2 cup Chunky Tomato sauce(optional)
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Beat together eggs, water, cheese, salt and basil. Stir in Pipérade. 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 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.
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