Four tbs. grated Parmigiano
One sprig parsley
Eight leaves basil
Four leaves mint
One small onion
12 oz. tomatoes peeled, seeded, and chopped
Two tbs. olive oil
How to make the Uova Trippate – Eggs in Tomato Sauce:
Prepare four very thin frittate using a pan more prominent than the standard 8-in. Cool and then roll and cut them across into strips. Set aside.
Saute the sliced onions with oil till golden brown. Add the tomatoes, reduce by 1/3, add salt, pepper, basil, and set aside. Arrange layers of eggs, tomato sauce, cheese, and basil, and mint in a buttered baking dish. Keep layering until all the ingredients are used up. The last layer should be the tomato and cheese—Bake in a 400°F oven for 10 min. Serve.