Piperade (Open-Faced Omelet With Peppers, Tomatoes And Ham)(France) - cooking recipe

Ingredients

1/4 c. olive oil
1/2 c. finely chopped onions or scallions
1 small garlic clove, finely chopped
2 small green peppers, seeded and cut in 1 x 1/2-inch strips
1 lb. firm, ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c.)
2 tsp. finely chopped, fresh basil or 1 tsp. dried basil, crumbled
freshly ground black pepper
1/8 tsp. Tabasco
1 Tbsp. olive oil
1 Tbsp. butter
1/4 lb. smoked, cooked ham, cut in 1 x 1/2-inch julienne strips (1 c.)
6 to 8 eggs, lightly beaten
salt
1 Tbsp. finely chopped, fresh parsley

Preparation

In a
heavy
8 to 10-inch skillet, heat 1/4 cup of oil. When the
oil
is
very hot, stir in the onions and garlic and cook over
moderate heat, stirring frequently for 5 minutes or until they are soft but not browned.
Stir in the green pepper strips and cook, stirring occasionally, for 8 to 10 minutes or until the peppers
are barely tender.
Drain the tomatoes and stir them into
the skillet along with the basil and Tabasco. Increase the heat
and
cook, stirring constantly, for 2 to 3 minutes or until most of the liquid has evaporated.\tCover the skillet lightly
to keep
the
Piperade
mixture warm and set aside.