Tortino Of Sundried Tomatoes

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
4		Garlic cloves - thinly sliced
4		Ripe tomatoes - roughly chopped (large)
		= (or 1 cup sundried tomato julienne)
4		Eggs - beaten
4 tablespoons	60ml	Grated Parmigiano-Reggiano
1 tablespoon	15ml	Chopped fresh thyme leaves

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5737) - from the TV FOOD NETWORK

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