3 Eggs, beaten
1 t Parsley
2 T 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.
