Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   4                    garlic cloves -- thinly sliced
   4      large         ripe tomatoes -- roughly chopped
                        (or 1 cup sundried tomato julienne)
   4                    eggs -- beaten
   4      tablespoons   parmigiano-reggiano
   1      tablespoon    chopped fresh thyme leaves

Preparation:

In a nonstick 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5737)