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Recipe : **** Tomato And Red Pepper Omelette Piperade

Tomato And Red Pepper Omelette Piperade
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    15 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
pepper, tomato

Recipe's Ingredients

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  • 1 tablespoon olive oil
  • ½ medium to large red bell pepper, cored, seeded, 4-mm dice
  • ½ medium onion, peeled, 4-mm dice
  • 1 large clove garlic, peeled, slightly crushed
  • 2 large plum tomatoes, cored, peeled, seeded, diced
  • 1 8 teaspoons dried thyme, crushed
  • ½ fresh bay leaf
  • 13 -mm thick slice cured ham, 3-mm dice
  • fine salt and freshly ground black pepper, to taste
  • ½ teaspoons piment d’espelette
  • 1 tablespoon butter
  • 4 large eggs

  • Recipe preparation steps

  • 1
    Heat the oil in a saucepan over medium heat. Add the red pepper, onion, and garlic and cook until the onions soften. Add the tomatoes, thyme, and bay leaf. Continue to cook until the tomatoes break down. Add the ham and season the mixture with the salt, pepper, and the piment. Remove and discard the garlic. Remove the saucepan from the heat.
  • 2
    Preheat a broiler.
  • 3
    Melt a half tablespoon of butter in a small frying pan over medium heat. Beat 2 eggs with a fork and combine with half the tomato mixture. Add this mixture to the frying pan. Using the flat side of the fork, stir the eggs gently until the base is cooked. Level the top and place the pan under the broiler. Cook until the top starts to brown. Slide the cooked eggs onto a heated plate. Set aside and keep warm.
  • 4
    Cook the second pair of eggs the same as the first.
  • Ready !