Piperade
From chefmeow 15 years ago
- 15 minutes to make
- Serves 4
This is a frittata dish that is so incredible you will surely be asked for the recipe. So many good flavors going on here with the ham, tomatoes, peppers, garlic and onion. Enjoy
Ingredients
- 2 tablespoons olive oil shopping list
- 1 medium white onion shopping list
- 2 cloves garlic shopping list
- 7 ounce jar roasted red bell peppers shopping list
- 14-1/2 ounce can diced tomatoes shopping list
- 4 ounces lean boiled or baked ham shopping list
- 3/4 teaspoon herbes de provence shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 5 large sprigs parsley shopping list
- 8 eggs shopping list
How to make it
- Put oil in a nonstick skillet over medium heat.
- Peel and cut onion in sixths then peel garlic.
- Put both in a food processor and pulse until chopped.
- Add to skillet and increase heat to medium high.
- Drain bell peppers from jar then chop coarsely.
- Drain tomatoes then coarsely chop ham.
- Add peppers, tomatoes, ham, herbes de Provence, salt and pepper to skillet.
- Stir well and cook until almost all moisture has evaporated about 7 minutes.
- Turn heat down to medium.
- Meanwhile chop parsley.
- Beat eggs with salt and pepper.
- Add eggs to skillet and stir until they begin to thicken.
- Stir in parsley then serve from pan.
People Who Like This Dish 6
- clbacon Birmingham, AL
- lasaf St. Paul, MN
- whuebl Annapolis, MD
- binky67 Ellicott City, MD
- crazeecndn Edmonton, CA
- chefmeow Garland, TX
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