| 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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