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  Added: Apr 07, 2006  •  Visited (330)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Open-Faced Omelet With Peppers, Tomatoes And Ham
What You Need:
  • ¼ cup olive oil
  • ½ cup finely chopped onions or scallions
  • 1 small garlic clove, finely chopped
  • 2 small green peppers, seeded and cut in 1- by ½-inch strips (about ¾ cup)
  • 1 pound firm, ripe tomatoes, peeled, seeded and coarsely chopped (about 1½ cups)
  • 2 teaspoons finely chopped fresh basil or 1 teaspoon dried basil, crumbled
  • 1/8 teaspoon Tabasco
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ pound smoked cooked ham cut in 1- by ½-inch julienne strips (about 1 cup)
  • 6 to 8 eggs, lightly beaten
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley

  • How To Cook:
    1. In a heavy 8- to 10-inch skillet, heat ¼ cup of oil. When the oil is very hot, stir in the onions and garlic, and cook over moderate heat, stirring frequently, for 5 minutes, or until they are soft but not browned. Stir in the green-pepper strips and cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are barely tender.

    2. Drain the tomatoes and stir them into the skillet along with the basil and Tabasco. Increase the heat and cook, stirring constantly, for 2 or 3 minutes or until most of the liquid has evaporated. Cover the skillet lightly to keep the piperade mixture warm and set aside.

    3. In an 8-inch serving skillet or a shallow, flameproof serving dish, heat 1 tablespoon each of oil and butter. When the foam subsides, stir in the ham and cook over moderate heat for a few minutes to warm it through. Remove the ham with a slotted spoon and drain it on paper towels.

    4. Remove the skillet from the heat and let the fat cool to lukewarm. In a small bowl, beat the eggs with a fork or whisk until they are well blended, then season with salt and pepper. Return the skillet to low heat and pour in the eggs. Stirring with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds.

    5. Gently spread the warm piperade mixture over them, mixing some of the vegetables into the eggs.Scatter the ham on top, sprinkle with parsley, and serve at once.
    To serve 4
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Vegetables » Peppers
    Dish » Breakfast Dishes


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