Piperade Frittata

Piperade is a Basque pepper and tomato sauté, and folding it into a frittata gives you a colorful, vegetable-loaded egg dish with built-in flavor. The peppers and tomatoes in the piperade bring sweetness and acidity, while sautéed ham adds salty, smoky bites throughout.

The water beaten into the eggs keeps the frittata light and custardy rather than dense and rubbery. Parmesan and fresh basil go directly into the egg mixture so every wedge carries cheese and herb flavor all the way through, not just on top.

The stovetop cooking method here is classic frittata technique. You lift the edges with a spatula and tilt the pan to let raw egg flow underneath. This gives you even cooking without turning on the broiler. When the bottom is set and golden, you flip the whole thing to brown the other side.

Kitchen Tips

• Use a well-seasoned nonstick skillet. Frittatas are notorious for sticking, and a stuck frittata falls apart when you try to flip it.
• To flip, slide the frittata onto a large plate, then invert it back into the skillet. A confident, quick motion works best.
• Don’t overcook. The eggs should be fully set but still moist inside. Dry, rubbery eggs mean they stayed on the heat too long.
• Serve at room temperature. Frittatas actually taste better after resting 5 to 10 minutes than piping hot.

Variations

• Top each wedge with a dollop of tomato sauce for extra sauciness and color.
• Swap the ham for crumbled chorizo for a spicier, more traditionally Basque version.
• Add crumbled goat cheese in place of the Parmesan for a tangier, creamier finish.