| 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 <suechef@sover.net> on Mar 09,
1997.
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