| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | Eggs, cracked, beaten | |
| 1/4 | c | Marjoram, plus 1/4 C |
| 1/4 | c | Parsley, plus 1/4 C |
| 1/4 | c | Basil, whole leaves, plus 1/4 C |
| 1 | tb | Thyme, freshly chopped |
| 1 | tb | Rosemary, freshly chopped |
| 1 | tb | Sage, freshly chopped |
| 2 | tb | Butter |
INSTRUCTIONS
In a mixing bowl, whip together eggs with 6 herbs and season with salt and pepper. In a 8 to 10-inch non-stick saute pan, melt the butter over medium heat until just turning brown. Add egg mixture and cook slowly for 12 to 15 minutes, until set on bottom. Carefully flip over and continue cooking 6 to 7 minutes, until set. Allow to cool and serve cut into wedges with a salad made of herbs, dressed lightly in olive oil and red wine vinegar. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #588 by Sue <suechef@sover.net> on Apr 26, 1997
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