Recipe - Piperade Frittata

8 Eggs beaten
One fourth cup Cold water
3 tablespoon Parmesan cheese grated
One fourth teaspoon Salt
3 lg Basil leaves (fresh)
Chopped
1 One half cup Piperade*
1 tablespoon Olive oil
3 tablespoon Ham finely minced
Pepper to taste
One half cup Chunky tomato sauce
(optional)

Beat together eggs, water, cheese, salt and basil. Stir in piperade. Heat
oil in 10 to 12inch nonstick skillet. Add ham; saute over mediumhigh
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.

Recipe By : MARIA CIANCI, Chronicle Staff Writer

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip