Served as main course. Vegetarian dish.

3 Eggs, beaten

1 teaspoon Parsley

2 Tablespoon Romano Cheese

1 bunch Cardoon

1 Garlic Clove

Salt/Pepper

Clean and wash cardoon thoroughly, cut into 2″ pieces. Boil until tender, drain well. Put olive oil in fry pan, add 1 clove garlic and saute for a few minutes, remove garlic. Add cardoon and sate about 10 minutes. Mix eggs, parsley and cheese. Pour mixture over cardoon. Fry as an omelet, then flip, using a round dinner plate to brown on other side. Cut in wedges. Serve with crusty Italian bread.

Serves: 4

You may also be interested in ...