Ingredients & Directions
4 tb Virgin olive oil
4 Cloves garlic, thinly sliced
4 lg Ripe tomatoes, roughly
-chopped or 1 cup sundried
-tomato, julienne
4 Eggs, beaten
4 tb Parmigiano-Reggiano
1 tb 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.
Yields
1 Servings