Heat olive oil in a 10-inch cast iron skillet. Add potato, pepper, rabe, and saute. Combine eggs and cream and cook for 2 minutes on a medium flame. Add olives, and place in an oven and bake for 15 to 20 minutes at 325 degrees. Garnish with a dollop of ricotta and sprinkle with fresh marjoram. VOILA! Yield: 4 servings NOTES : Recipe courtesy of Alan Harding, Exec. Chef and Owner Patois, Brooklyn, NY Recipe by: IN FOOD TODAY SHOW #INB269
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|Serving Size: 1 Serving (2068g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1875 (63%)|
|Amt Per Serving||% DV|
|Total Fat 208.3g||278 %|
|Saturated Fat 65.6g||328 %|
|Monounsaturated Fat 80.9g|
|Polyunsanturated Fat 28g|
|Cholesterol 8479.1mg||2609 %|
|Sodium 2878.3mg||99 %|
|Potassium 2782.8mg||73 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.9g|
|Protein 258.8g||370 %|
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Calories per serving: 2989
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