Ingredients Jump to Instructions ↓

  1. 6 Eggs

  2. 10 Sage leaves - roughly chopped

  3. 1/4 cup 59ml Grated Pecorino Romano

  4. 6 tablespoons 90ml Virgin olive oil - divided

  5. 2 Scallions - thinly sliced

  6. 1 cup 110g / 3.9oz Celery stalk tops and leaves

  7. 1/2 cup 118ml Basic Tomato Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat eggs together with sage and Pecorino. In a non-stick saute pan, heat 2 tablespoons olive oil over medium heat. Pour in egg mixture and cook until set like an omelette, flipping once. Meanwhile, in a 12-inch to 14-inch saute pan, heat remaining oil until smoking. Add scallions and celery and saute until just softened, about 4 to 5 minutes. Add Basic Tomato Sauce and simmer 5 to 6 minutes. Cut salviata into wedges and add spoonfuls of sauce. Serve immediately. This recipe yields 4 servings.


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