| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | tb | Virgin olive oil |
| 4 | Cloves garlic, thinly sliced | |
| 4 | lg | Ripe tomatoes, roughly chopped or 1 cup sundried tomato, julienne |
| 4 | Eggs, beaten | |
| 4 | tb | Parmigiano-Reggiano |
| 1 | tb | Fresh thyme leaves, chopped |
INSTRUCTIONS
In a nonstick pan, heat olive oil until smoking. Add garlic and cook until light golden brown. Add tomatoes and cook until very soft, about 4 to 6 minutes. Remove from heat, add eggs, Parmigiano and thyme and return to heat and allow to set without stirring over medium heat. Serve warm as antipasto with fettunta. Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #507 by Sue <[email protected]> on Mar 09, 1997.
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