• 3 Eggs
  • 2 tbsps Sorrentina’s Aglio E Olio Sauce
  • 2 tbsps Sorrentina’s Basil Seed Pesto
  • 2 tbsps Sorrentina’s Sundried Tomato Pesto
  • 5 ml Olive Oil
  • 15 gms Olives
  • 10 gms Baby Potatoes
  • 2 gms Fresh Oregano
  • 15 gms Parmesan
  • Salt and Pepper for seasoning
  • Start by heating a 7-9 inch nonstick pan
  • Add in some olive oil, followed by baby potatoes
  • Once the potatoes turn a little crisp, add in the olives and fresh oregano
  • Allow everything to seal and sear
  • Add in 2 tbsps of Sorrentina’s Agio E Olio sauce and let it sizzle
  • In a bowl, beat the eggs to a fluffy consistency
  • Season the eggs and add in some parmesan
  • Add the beaten eggs to the pan and spread them around, such that they coat the vegetables and the seasoning
  • Cook the eggs on a low flame, to attain a creamy texture
  • When it’s cooked on one side, gently flip the eggs (You can also use a plate to flip this)
  • Next, smear it evenly with Sorrentina’s Basil Seed Pesto and Sorrentina’s Sundried Tomato Pesto
  • Bake this in the oven for 5-6 minutes, at 160 degrees
  • Serve with a side of fresh salad

Essentials to make your Dish