Making Short Work of Brunch

If anything can bring back brunch, it’s the microwave oven. All because it makes such short work of so many brunch favorites.

There’s Piperade, for example--that robust Basque omelet strewn with onion, red and green peppers. Prepared the traditional way, it can scarcely qualify as quick or easy. But our microwave version trims cooking time to about 15 minutes.

Sauteing the Easy Way

Our recipe also proves how easily--and neatly--you can saute onions and peppers by microwave. Six minutes is all it takes, and because the casserole is covered with wax paper, there are no messy grease spatters to wipe up.

And here’s good news for dieters. Because microwaving is a moist method of cooking and there’s little danger of food scorching or sticking, you can reduce the amount of olive oil normally needed for sauteing, which, of course, means fewer calories.

The perfect brunch partner for Piperade is corn muffins. Our recipe microwaves in less than 3 minutes.

PIPERADE

1 medium onion, minced

1 small green pepper, cored, seeded and finely chopped

1 small sweet red pepper, cored, seeded and finely chopped

2 tablespoons olive or vegetable oil

2 medium ripe tomatoes, peeled, cored, seeded and coarsely chopped

1 clove garlic, crushed

1 teaspoon minced fresh basil or 1/4 teaspoon crushed dried basil

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup (2 x 1/4-inch) strips cooked ham

2 tablespoons butter or margarine

6 eggs, lightly beaten

Combine onion, green and red peppers and oil in shallow 9-inch casserole about 2 inches deep. Cover with wax paper and microwave on HIGH (100% power) 6 minutes, stirring at half time.

Add tomatoes and garlic and microwave, uncovered, on HIGH 4 1/2 to 5 1/2 minutes, stirring at half time, until most of liquid has boiled away. If tomatoes are extra juicy, tightly cover casserole with vented plastic wrap and drain after cooking. Mix in basil, salt, pepper and ham. Cover with foil and set aside.

Place butter in wax-paper-covered, 8-inch round glass oven ware casserole about 2 inches deep and microwave on HIGH 35 to 45 seconds. Tilt casserole to coat sides with butter.

Add eggs and microwave, uncovered, on HIGH 3 1/2 to 4 minutes, drawing partially cooked edges toward center at half time. When eggs are just set or creamy-firm throughout, sprinkle evenly with ham mixture. Cut into wedges and serve. Makes 4 servings.

These muffins will cook more evenly if you use a turntable.

CORN MUFFINS

1 cup sifted flour

1 cup sifted yellow cornmeal (not stone-ground)

2 teaspoons baking powder

3 tablespoons sugar

1/4 teaspoon salt

1 egg, lightly beaten

1/4 cup oil

2/3 cup milk

Sift together flour, cornmeal, baking powder, sugar and salt in mixing bowl. Make well in center.

Combine egg, oil and milk and pour into well in dry ingredients. Stir lightly just to mix, batter will be lumpy.

Line each cup of 6-cup muffin pan or cupcaker with 2 crinkly paper liners and half-fill each with batter. Microwave, uncovered, on HIGH 1 3/4 to 2 1/4 minutes, rotating pan 180 degrees at half time if not using turntable.

Test for doneness after 1 3/4 minutes by inserting wood pick in center of each muffin. Pick should come out clean (moist spots on surface will dry on standing).

Remove outer liners at once, transfer muffins (in single liners) to wire rack, allow to stand 2 minutes and serve warm. Microwave remaining batter as directed (there will be 4 muffins), reducing cooking time to 1 1/2 to 2 minutes. Makes 10 muffins.

Note: In ovens of less than 600 watts, increase cooking times about 15%.