| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Extra virgin olive oil |
| 2 |
md |
Red bliss potatoes; boiled and cooled |
| 1 |
lg |
Bell pepper; red (roasted and |
|
|
; cut into strips) |
| 1 |
|
Head broccoli rabe; (blanched and |
|
|
; cooled) |
| 8 |
|
Eggs |
| 1/2 |
c |
Cream; (Beateu and mixed |
|
|
; with salt, pepper |
|
|
; and dash crushed |
|
|
; red pepper) |
| 1/4 |
c |
Olives; (pitted) |
| 4 |
tb |
Ricotta |
| 1 |
tb |
Fresh marjoram |
INSTRUCTIONS
Heat olive oil in a 10-inch cast iron skillet. Add potato, pepper, rabe,
and saute. Combine eggs and cream and cook for 2 minutes on a medium flame.
Add olives, and place in an oven and bake for 15 to 20 minutes at 325
degrees. Garnish with a dollop of ricotta and sprinkle with fresh marjoram.
VOILA!
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Alan Harding, Exec. Chef and Owner Patois,
Brooklyn, NY
Recipe by: IN FOOD TODAY SHOW #INB269
Converted by MM_Buster v2.0l.
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