Barba di frate is a typical Umbrian herb, difficult to find in England. You can use samphire or rocket instead. Put the oil in a small frying pan with the garlic and bring to the boil. Remove and discard the garlic, when golden brown. Saute the barba di frate in the oil for two minutes, add the eggs which have been lightly beaten with the Parmesan, salt and mint. Stir until it is starting to set. Put into a hot oven until cooked. Turn out on to a platter and serve immediately.
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|Serving Size: 1 Serving (2658g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2458 (66%)|
|Amt Per Serving||% DV|
|Total Fat 273.1g||364 %|
|Saturated Fat 85.6g||428 %|
|Monounsaturated Fat 117.9g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 8548mg||2630 %|
|Sodium 4332.1mg||149 %|
|Potassium 2858.6mg||75 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 23.3g|
|Protein 290.9g||416 %|
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Calories per serving: 3713
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