Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Virgin olive oil |
| 4 \N | Cloves garlic, thinly sliced |
| 4 larges | Ripe tomatoes, roughly chopped or 1 cup sundried tomato, julienne |
| 4 \N | Eggs, beaten |
| 4 tablespoons | Parmigiano-Reggiano |
| 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.