Tortino of sundried tomatoes

Yield: 1 Servings

Measure Ingredient
4 tablespoons Virgin olive oil
4 Cloves garlic, thinly sliced
4 larges Ripe tomatoes, roughly chopped or 1 cup sundried tomato, julienne
4 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.

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