Tortino of Sundried Tomatoes (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
4 tablespoons virgin olive oil |
4 cloves garlic, thinly sliced |
4 large ripe tomatoes, roughly chopped (or 1 cup sundried tomato julienne) |
4 eggs, beaten |
4 tablespoons freshly grated parmigiano-reggiano |
1 tablespoon chopped fresh thyme leaves |
Directions:
1. In a nonstick saute 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.
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