*  Exported from  MasterCook II  *
                             PIPERADE FRITTATA
 Recipe By     : MARIA CIANCI, Chronicle Staff Writer
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggs                             Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    eggs -- beaten
      1/4  cup           cold water
    3      tablespoons   Parmesan cheese -- grated
      1/4  teaspoon      salt
    3      large         basil leaves -- (fresh) chopped
    1 1/2  cups          piperade*
    1      tablespoon    olive oil
    3      tablespoons   ham -- finely diced
                         Pepper -- to taste
      1/2  cup           chunky tomato sauce -- (optional)
 Beat together eggs, water, cheese, salt and basil. Stir in piperade. 
 Heat oil in 10- to 12-inch nonstick skillet. Add ham;  saute over medium-high
 heat for 2 minutes. Cook until set on bottom.  Reduce heat to medium. With
 spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook
 until set, 1 to 2 minutes. Continue lifting and cooking until egg is
 completely set and lightly browned on underside. Flip frittata and brown
 top side, about 2 minutes.  Transfer to platter; dust with pepper. Cut
 into 4 wedges. Top with tomato sauce, if desired. 
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 NOTES : Serves 4. 6/21/95 , San Francisco Chronicle
      Side Dish/Topping: To 2 cups of piperade, add about 3/4 cup tomato
 puree. Season with oregano, marjoram, rosemary or basil. Simmer for 5
 minutes. Use as a side dish for meats and fish or as a topping for rice
 pilaf or baked potatoes. 
      Variation 1: Add steamed, sliced zucchini to the peppers before
 simmering them in the sauce. 
      Variation 2: Saute 2 minced garlic cloves in 2 teaspoons olive oil;
 add 3 tablespoons water (mixture will sputter); simmer for 30 seconds. Add
 1/2 pound trimmed and cleaned spinach leaves, tossing until wilted. Add 2
 cups piperade. Simmer for 2 minut es. 
      Pasta Sauces: Halve and seed 1 pound ripe tomatoes. Grate them down
 to the skin on the coarse side of a hand-held grater. Discard skins. Saute
 the tomato and an herb of your choice in a little oil or butter until
 soft, about 3 minutes. Add 2 cups pip erade; simmer 5 minutes.  Serve over
      Variation 1: Saute 1 large minced garlic clove and 2 anchovy fillets
 in a little olive oil; add the above sauce and simmer for 5 minutes. 
      Variation 2: Omit garlic and anchovies. Add 1/2 cup sliced ripe
 olives to the tomatoes with the piperade and simmer as above.