| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 10 | Leaves sage, roughly chopped | |
| 1/4 | c | Grated Pecorino Romano |
| 2 | tb | Virgin olive oil, plus 4T |
| 2 | Scallions, thinly sliced | |
| 1 | c | Celery stalks, tops and leaves |
| 1/2 | c | Basic tomato sauce |
INSTRUCTIONS
Beat eggs together with sage and Pecorino. In a nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Pour in egg mixture and cook until set like an omelette, flipping once. Meanwhile, in a 12 inch to 14 inch saute pan, heat remaining oil until smoking. Add scallions and celery and saute until just softened, about 4 to 5 minutes. Add basic tomato sauce and simmer 5 to 6 minutes. Cut salviata into wedges and add spoonfuls of sauce. Serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #469 by "suechef@sover.net" <suechef@sover.net> on Feb 3, 1997.
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