Tortino Of Sundried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | T | Virgin olive oil |
| 4 | Cloves garlic, thinly sliced | |
| 4 | Ripe tomatoes, roughly | |
| chopped or 1 cup sundried | ||
| tomato julienne | ||
| 4 | Eggs, beaten | |
| 4 | T | Parmigiano-Reggiano |
| 1 | T | 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 <suechef@sover.net> on Mar 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 525
Calories From Fat: 188
Total Fat: 21.1g
Cholesterol: 744mg
Sodium: 2042.7mg
Potassium: 2719.3mg
Carbohydrates: 57g
Fiber: 13.9g
Sugar: 30.3g
Protein: 36.1g