Tortino of sundried tomatoes

1 Servings

Ingredients

QuantityIngredient
4tablespoonsVirgin olive oil
4Cloves garlic, thinly sliced
4largesRipe tomatoes, roughly chopped or 1 cup sundried tomato, julienne
4Eggs, beaten
4tablespoonsParmigiano-Reggiano
1tablespoonFresh thyme leaves, chopped

Directions

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.