1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped tomatoes
1/ cup sliced pitted black olives
1 teaspoon chopped capers
3 eggs
1/2 pound spaghetti, cooked and drained
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 350 degrees. Heat a large non-stick skillet and add the olive oil and garlic. Saute the garlic very briefly – don’t let it brown – and then add the tomatoes, olives, and capers. Simmer for two minutes. Remove the pan ingredients to a bowl and mix in the remaining ingredients. Heat the frying pan and add the egg mixture. Cook over medium heat until lightly brown on the bottom. Remove from heat; place the entire skillet in the oven and bake until just golden brown on the top. Cool slightly and serve warm or at room temperature sliced into wedges. Note: Try it with fresh basil in place of the capers.
