| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian, Eggs | 4 | Servings |
INGREDIENTS
| 3 | Eggs, beaten | |
| 1 | ts | Parsley |
| 2 | tb | Roamano cheese |
| 1 | bn | Cardoon |
| 1 | Garlic clove | |
| Salt/pepper |
INSTRUCTIONS
Clean and wash cardoon thoroughly, cut into 2" pieces. Boil until tender, drain well. Put olive oil in fry pan, add 1 clove garlic and saute for a few minutes, remove garlic. Add cardoon and sate about 10 minutes. Mix eggs, parsley and cheese. Pour mixture over cardoon. Fry as an omelet, then flip, using a round dinner plate to brown on other side. Cut in wedges. Serve with crusty Italian bread. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep 03, 1998
A Message from our Provider:
“Jesus: Peacemaker”