Yield: 1 Servings
|4 tablespoons||Virgin olive oil|
|4||Cloves garlic, thinly sliced|
|4 larges||Ripe tomatoes, roughly chopped or 1 cup sundried tomato, julienne|
|1 tablespoon||Fresh thyme leaves, chopped|
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@...> on Mar 09, 1997.