3 tablespoons of olive oil
1 finely minced garlic clove
4 cherry tomatoes, seeded and chopped
2 tablespoons of fresh parsley, chopped
6 anchovy fillets, finely chopped
5 eggs
3 tablespoons of olive oil
1 finely minced garlic clove
4 cherry tomatoes, seeded and chopped
2 tablespoons of fresh parsley, chopped
6 anchovy fillets, finely chopped
5 eggs
Heat the olive oil in a skillet
Add the garlic and cook until golden brown
Add the tomatoes, parsley, and anchovies
Cook for 2 minutes, stirring constantly
Beat the eggs with a fork and add to the skillet
Mix well and let cook over low heat, until the bottom begins to brown
Let the omelette slide onto a plate and flip to cook the other side
Serve in a dish
Serves 4.
