Episode #206
page 234 in the book

1 quickly sautÈ garlic and sun-dried tomatoes in a little water for a couple of minutes.  Add oil, parsley, and basil, toss. (Soften dehydrated tomatoes before sautÈing by boiling them for a few minutes). Remove from heat.
2 add thyme, salt, and pepper.  In a bowl, combine the sautÈed mixture and eggs and mix.
3 pour egg mixture into a medium-size ovenproof skillet lightly coated with olive oil.  Sprinkle feta cheese over the top.  Cover and cook on medium-low heat until bottom and sides of egg mixture solidify.  To firm up the top of the eggs, place under the broiler for a minute or so, watching carefully.  Remove when eggs are firm and serve immediately.

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- 1 clove garlic, finely chopped
- 1/3 to 1/2 cup chopped sun-dried tomatoes
- 2 teaspoons extra virgin olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped fresh basil
- 2 pinches of thyme
- Salt and pepper
- 6 eggs, lightly beaten
- 1/2 cup crumbled feta cheese