Tortino of Sundried Tomatoes

Total Time:
40 min
Prep:
10 min
Cook:
30 min
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

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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