Piperade Frittata

• 8 large eggs beaten
• 1/4 cup water cold
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 teaspoon salt
• 3 large basil fresh, chopped
• 1 1/2 cups piperade
• 1 tablespoon olive oil
• 3 tablespoons ham finely diced
• 1 x black pepper to taste
• 1/2 cup tomato sauce optional

1. Beat together eggs, water, cheese, salt and basil.
2. Stir in piperade.
3. Heat oil in 10- to 12-inch nonstick skillet.
4. Add ham; saute over medium-high heat for 2 minutes.
5. Cook until set on bottom.
6. Reduce heat to medium.
7. With spatula, lift edges of frittata so uncooked egg runs underneath.
8. Cook until set, 1 to 2 minutes.
9. Continue lifting and cooking until egg is completely set and lightly browned on underside.
10. Flip frittata and brown top side, about 2 minutes.
11. Transfer to platter; dust with pepper.
12. Cut into 4 wedges.
13. Top with tomato sauce, if desired.

eggs, water cold, parmesan, salt, basil, piperade, olive oil, ham finely diced, black pepper, tomato sauce optional

Taken from recipeland.com/recipe/v/piperade-frittata-34055 (may not work)