Piperade Omelette

Pipérade trumpets the versatility of french basque cuisine.

Piperade omelette. A simple sauté is enlivened with the local cured pork bayonne ham and a spicy paprika known as piment d espelette. Heat the oil in a frying pan over high heat and then add the butter and let it melt. This latter addition could of course be replaced by some crisp fried bacon slices.

Peppers are an excellent source of vitamin c and beta carotene powerful antioxidants that help athletes recover faster after exercise and boost immune function. I had this in a delightful restaurant in paris called chez philippe which specialises in dishes like this from the basque region of france. Make the omelette according to your favourite method or by gently whisking the eggs with a large fork.

Pipérade trumpets the versatility of french basque cuisine. Low calorie piperade with eggs makes a lovely light and tasty lunch. Rapidly but gently stir the eggs with the fork until they start to set then stop stirring.

8 large eggs 4 tsp water. It s great over braised chicken but you could also heed julia child s advice and use it to top a plain omelet. Salt and freshly ground black pepper to taste.

Season with salt pepper. Keith floyd is in pays basque to demonstrate how to make a simple onion pepper and egg dish. Red pepper cored seeded and cut into strips.

Watch how to make this delicious snack as keith is heavily crit. A simple sauté is enlivened with the local cured pork bayonne ham and a spicy paprika known as piment d espelette. Then add the tomatoes and herbes de provence season and cook gently without a cover for about 20 minutes.