| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Caprial2 |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Pancetta; diced |
| 1 |
ts |
Olive oil |
| 1 |
sm |
Onion; diced |
| 2 |
|
Cloves garlic; chopped |
| 1 |
c |
Diced artichoke hearts; water pack |
| 6 |
sm |
Red potatoes; boiled until tender |
|
|
; and quartered |
| 1 |
tb |
Chopped basil |
| 10 |
|
Eggs slightly; beaten |
| 4 |
ds |
Tobasco sauce |
|
|
Salt and pepper |
INSTRUCTIONS
In a very large nonstick saute pan cook until the pancetta is golden brown.
Add olive oil, onion, and garlic and saute until you can smell the aroma
about 1 minute. Add artichoke hearts and potatoes and saute lightly about 2
minutes. In a medium size bowl place basil, eggs, tobasco, and salt and
pepper and mix well. Add eggs to the vegetable mixture, move the eggs
around with a rubber spatula just until they begin to set. Place in a 350
degree oven and cook 8-10 minutes or until the eggs are set. Remove from
the oven and invert on to a plate and top with grated parmesan cheese.
Serve hot.
Converted by MC_Buster.
Per serving: 111 Calories (kcal); 2g Total Fat; (19% calories from fat); 7g
Protein; 15g Carbohydrate; 13mg Cholesterol; 515mg Sodium Food Exchanges: 1
Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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