Ingredients

Servings 6

• 6 eggs
• 6 fillets desalted anchovies
• 1 handful parsley
• 7 oz canned tomatoes
• 3 tablespoons oil
• ½ clove of garlic
• salt and pepper

Preparation

6 minutes preparation + 8 minutes cooking

Put half of a garlic clove in the pan, with a little oil. As soon as it golden, add the anchovy pesto, the parsley, the tomato, well-dried, pepper and salt. Cook for five minutes or so, then pour the mixture in a bowl. Remove the garlic and allow the mixture to cool. Once everything is cold, add the eggs, previously beaten. Stir using a wooden tablespoon. Last act: pour the bowl content in the pan once the oil is smoking hot. Stir once more very quickly for a second. Once the omelette starts to clot, shake lightly the pan in order to detach it from the pan. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.