• 10ml olive oil
  • 3-4 cloves garlic minced
  • 10gms baby potatoes
  • 40gms Sorrentina’s Sundried Tomato Pesto
  • 25gms Broccoli
  • 3 Eggs
  • 10gms Sorrentina’s Cacio-E-Pepe Crackers crushed
  • 10gms Parmesan or Cheddar Cheese
  • 1gm Oregano
  • Salt and Pepper for seasoning
  • Start by whisking the eggs into a fluffy cloud.
  • In a non-stick pan, add olive oil and garlic and let it cook through.
  • In a non-stick pan, add olive oil and garlic and let it cook through.
  • Add the baby potatoes and let them sear (the potatoes can be blanched and set aside before cooking, or can even be roasted).
  • Add in 2 spoonfuls of Sorrentina’s Sundried Tomato Pesto along with any vegetables from your pantry.
  • Suggestion: Add in capers and olives (1 spoon of each)
  • Add in the broccoli and cook through. Season with salt and pepper.
  • To the whisked eggs, add in crushed Sorrentina’s Cacio-E-Pepe Crackers, cheese and oregano.
  • Pour the mixture into the pan and spread it evenly, making sure the pan is not too hot.
  • After the mix spreads evenly, flash it in the oven.
  • Once a nice crust is formed, flip the egg using a plate for support.
  • Allow it to gratinate from the other side, flip and serve hot.

Essentials to make your Dish