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.

Reviews & Comments 3

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  • binky67 6 years ago
    As always, another good one from Cat!!
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  • pieplate 6 years ago
    Looks very good. Do you have any idea how to achieve the thing of having crusty fried potatoes in there, and keeping them crusty?
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  • lacrenshaw 6 years ago
    Really a different take on a fritatta, isn't it? I'm liking what I'm reading, chef. Thanks!
    Lorraine
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