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Basque Style Piperade

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Ingredients
  Red bell pepper 1
  Green bell pepper 1
  Tomatoes 1 Pound
  Olive oil 4 Tablespoon
  Eggs 8
  Salt To Taste
  Pepper To Taste
  Smoked ham 1⁄4 Pound, thinly sliced
Directions

Rinse and seed the bell peppers and remove the pith.
Slice the flesh into thin strips and then dice.
Put the bell pepper strips into a souffle mold (mould) 18 inches (45 cm) in diameter, cover and microwave on HIGH for 5 minutes.
Remove the stalks from the tomatoes, skin and halve and remove the seeds and juice.
Chop the flesh coarsely with a kitchen knife.
Add the tomatoes to the mold (mould), pour the olive oil over, cover and microwave on HIGH for 5 minutes.
Beat the eggs with a fork.
Add salt and pepper.
Dice the ham.
Pour the eggs over the vegetables.
Add the ham, stir carefully and microwave on mediub HIGH for 6 minutes, stirring every two minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Microwaving
Interest: 
Everyday, Healthy

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3.955265
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1388 Calories from Fat 943

% Daily Value*

Total Fat 106 g162.9%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 1764.4 mg588.1%

Sodium 2020.7 mg84.2%

Total Carbohydrates 39 g13.1%

Dietary Fiber 10.7 g42.7%

Sugars 25.3 g

Protein 75 g150.8%

Vitamin A 206% Vitamin C 566.1%

Calcium 29% Iron 61.5%

*Based on a 2000 Calorie diet

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Basque Style Piperade Recipe