| 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
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