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CATEGORY CUISINE TAG YIELD
Eggs Import, New, Text 1 Servings

INGREDIENTS

6 Eggs
10 Leaves sage, roughly chopped
1/4 c Grated Pecorino Romano
2 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5350
Calories From Fat: 3795
Total Fat: 427.4g
Cholesterol: 2746.8mg
Sodium: 14297.8mg
Potassium: 812.3mg
Carbohydrates: 44.3g
Fiber: 2.7g
Sugar: 4g
Protein: 346.9g


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