Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/4 cup small diced red peppers
- 2 tablespoons small diced yellow peppers
- 1/4 cup small diced green peppers
- Salt and freshly ground black pepper
- 1/4 cup peeled, seeded, and small diced tomatoes
- 8 large eggs
- 1/4 cup pitted black olives
- 3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
- 6 leaves basil, chiffonade
Directions
Preheat the oven to 400 degrees F.
Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.
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By austindiva
Austin, TX
on July 30, 2007
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Oh my gosh ya'll...this recipe was so easy and SO tasty! This is coming from a serious bell pepper lover. I made it as directed but omitted the olives. It rises in the oven, so it came out almost like a cake. The flavor from the ham drizzles down and flavors the eggs nicely. I used cast iron and it really made a big difference. After it came from the oven, I cut it up like a pizza...I can't remember if that is how he served it or not, but it came out great that way. I made toast with this dish, but really nothing else is needed - it has so much flavor already! In conclusion, it was a party in my mouth...I loved it.
By laurenharte_5489358
brooklyn, NY
on May 14, 2006
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this omelet was very good -- and i don't usually eat eggs. it smelled great, and the combination of flavors was yummy. i didn't put it in the oven, though, because i don't have a cast iron skillet. so i attempted to flip it which is very difficult with all of those ingredients (if you don't grease up the pan. so even though it didn't look that pretty in the end, it tasted great!
By lcplant_544417
Porter, TX
on July 29, 2004
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This is the great. Thanks for the recipe.
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