4 ripe tomatoes, seeds removed and chopped coarsely
3 tablespoons of olive oil
2 onion rings, chopped
Salt and pepper to taste
1 clove of garlic, minced
1 tablespoon of fresh parsley, chopped
4 ripe tomatoes, seeds removed and chopped coarsely
3 tablespoons of olive oil
2 onion rings, chopped
Salt and pepper to taste
1 clove of garlic, minced
1 tablespoon of fresh parsley, chopped
Heat the olive oil and add the remaining ingredients
Cook until the tomatoes are tender
Fill two omelettes with three eggs each
Serves 2.
