Yield: 4 Servings
Categories: Italian, Eggs
3 Eggs, beaten 1 ts Parsley 2 tb Roamano cheese 1 bn 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.