Basque Style Piperade
|Red bell pepper||1|
|Green bell pepper||1|
|Olive oil||4 Tablespoon|
|Smoked ham||1⁄4 Pound, thinly sliced|
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.