Yield: 6 servings
Measure | Ingredient |
---|---|
4 ounces | Pancetta; diced |
1 teaspoon | Olive oil |
1 small | Onion; diced |
2 \N | Cloves garlic; chopped |
1 cup | Diced artichoke hearts; water pack |
6 smalls | Red potatoes; boiled until tender |
\N \N | ; and quartered |
1 tablespoon | Chopped basil |
10 \N | Eggs slightly; beaten |
4 dashes | Tobasco sauce |
\N \N | Salt and pepper |
In a very large nonstick saute pan cook until the pancetta is golden brown.
Add olive oil, onion, and garlic and saute until you can smell the aroma about 1 minute. Add artichoke hearts and potatoes and saute lightly about 2 minutes. In a medium size bowl place basil, eggs, tobasco, and salt and pepper and mix well. Add eggs to the vegetable mixture, move the eggs around with a rubber spatula just until they begin to set. Place in a 350 degree oven and cook 8-10 minutes or until the eggs are set. Remove from the oven and invert on to a plate and top with grated parmesan cheese.
Serve hot.
Converted by MC_Buster.
Per serving: 111 Calories (kcal); 2g Total Fat; (19% calories from fat); 7g Protein; 15g Carbohydrate; 13mg Cholesterol; 515mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.