Piperade (Open-Faced Omelet With Peppers, Tomatoes And Ham)(France)

• 1/4 c. olive oil
• 1/2 c. finely chopped onions or scallions
• 1 small garlic clove, finely chopped
• 2 small green peppers, seeded and cut in 1 x 1/2-inch strips
• 1 lb. firm, ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c.)
• 2 tsp. finely chopped, fresh basil or 1 tsp. dried basil, crumbled
• freshly ground black pepper
• 1/8 tsp. Tabasco
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1/4 lb. smoked, cooked ham, cut in 1 x 1/2-inch julienne strips (1 c.)
• 6 to 8 eggs, lightly beaten
• salt
• 1 Tbsp. finely chopped, fresh parsley

1. In a
2. heavy
3. 8 to 10-inch skillet, heat 1/4 cup of oil. When the
4. oil
5. is
6. very hot, stir in the onions and garlic and cook over
7. moderate heat, stirring frequently for 5 minutes or until they are soft but not browned.
8. Stir in the green pepper strips and cook, stirring occasionally, for 8 to 10 minutes or until the peppers
9. are barely tender.
10. Drain the tomatoes and stir them into
11. the skillet along with the basil and Tabasco. Increase the heat
12. and
13. cook, stirring constantly, for 2 to 3 minutes or until most of the liquid has evaporated.tover the skillet lightly
14. to keep
15. the
16. Piperade
17. mixture warm and set aside.

olive oil, onions, garlic, green peppers, firm, fresh basil, freshly ground black pepper, tabasco, olive oil, butter, ham, eggs, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218621 (may not work)