the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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2 med. onions, finely chopped
6 ripe tomatoes, peeled, coarsely chopped
3 green peppers, cut into 1/2" strips
2 cloves garlic, minced
6 sliced ham (Prosciutto)
1/2 c. oil
Salt, pepper
9 fresh eggs, beaten

Heat the oil in a large pan and saute the ham for about 1 minute. Remove it to a plate.

Saute the onions for about 5 minutes. Add the tomatoes, bell peppers, and garlic, and cook gently until almost all the juices have evaporated.

Pour the beaten eggs over the vegetables. Over low heat, move eggs around so that they cannot stiffen. Resulting eggs should be texture of soft scrambled eggs. Season with salt and pepper and sprinkle on ham before serving.



French Recipes


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This page modified January 2007