Open-Faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham (Pipérade) Recipe

Open-Faced Omelette Garnished with Onions, Peppers, Tomatoes, and Ham (Pipérade) Recipe
Staff Writer
In-N-Out's Special Sauce
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This is a Basque specialty, and quick to make if the pipérade mixture has been prepared in advance. As the omelette is not folded, and is served in its cooking vessel, it is not a disaster if it sticks a little on the bottom. You may therefore cook the eggs in a low, glazed pottery dish, or a fancy skillet.

If you like a challenge, try mastering Julia's techniques for the scrambled omelette and the rolled omelette.

Click here to see Julia Child's Tomato-Filled Omelette recipe.

4
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

for the pipérade

  • 2 Tablespoons olive oil or butter
  • 8-12 strips of ham (¼-inch thick and about 2-by-3 inches across)
  • 1/2 Cup thinly sliced yellow onion
  • 1/2 Cup thinly sliced green or red bell peppers
  • Salt and pepper, to taste
  • 1/2 clove of garlic, mashed
  • 1 Pinch of cayenne pepper
  • 2-3 firm, ripe, red tomatoes, peeled, seeded, juiced, and sliced

for the omelette

  • 1 1/2 Tablespoon olive oil or butter
  • 8-10 eggs
  • 1/4 Teaspoon salt
  • 1 Pinch of pepper
  • 2-3 Tablespoons minced parsley or mixed fresh green herbs

Directions

for the pipérade

Heat the oil and butter until hot, then brown the ham slices lightly on both sides. Set them aside, and reheat just before using them at the end of the recipe. In the same pan, cook the onions and peppers slowly, covering the skillet, until they are tender but not browned. Season to taste with salt and pepper. Stir in the garlic and cayenne. Lay the tomatoes over the onions and sprinkle with salt. Cover and cook slowly for 5 minutes. Uncover, raise heat, and let cook for a few minutes, shaking the pan occasionally until the juice from the tomatoes has almost entirely evaporated. Season to taste, and reheat just before using.

for the omelette

Heat the remaining oil or butter in a skillet or in a shallow, fireproof serving dish. Meanwhile, beat the eggs lightly, and season with the salt and pepper. When the oil is very hot, pour in the eggs. Stir rapidly with a fork, until the eggs have just set into a creamy mass. Remove from heat and spread over them the hot pipérade over them, mixing a bit of it delicately into the eggs. Lay the warm ham strips over the pipérade. Sprinkle with the herbs and serve immediately.

Nutritional Facts

Total Fat
20g
29%
Saturated Fat
4g
17%
Cholesterol
22mg
7%
Carbohydrate, by difference
5g
4%
Protein
6g
13%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
5mg
1%
Choline, total
17mg
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
65mg
9%
Selenium, Se
6µg
11%
Sodium, Na
108mg
7%
Water
39g
1%
Zinc, Zn
1mg
13%

Omelette Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Omelette Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.