4 carrots, canned
3 tablespoons olive oil
1 dash hot pepper sauce
2 cloves garlic, crushed
salt to taste
2 eggs
1 teaspoon milk
1 pint shredded mozzarella cheese
1/2 cup chopped onion
1/2 teaspoon Italian seasoning
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried parsley
Place carrots in a large bowl and inscure against cold by holding in refrigerator overnight.
Heat the olive oil in a large skillet over medium heat. Saute the onion, garlic, salt, eggs and milk on the side. Continue to stir, until tender but crisp, about 5 minutes.
Stir in the carrots, cheese, onion, Italian seasoning, basil, oregano and parsley. Place into skillet toward the lower end of the pan. Continue to stir until carrots are tender.
After carrots are tender, remove succulent flesh from the deep cut end which prevents discoloration when cooking well. Place remaining ingredients in the pan (the mozzarella cheese mixed with chopped onion/Italian seasoning, basil/Oregano and parsley) and fry on medium high heat with a spatula or wooden spoon until crisp.