Anchovy and sun-blushed tomato omelette
21 Sep 2022
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
This Italian-style anchovy and sun blushed tomato omelette is ready in just 10 minutes, so it’s perfect for a quick breakfast or lazy brunch.
Ingredients
- 3 eggs
- 4 pieces of anchovy, from tin
- About 6 pieces of sun-blushed tomatoes
- 3 slices of mozzarella or grated plant-based cheese
- Few basil leaves
Instructions
- Lightly whisk the eggs in a small bowl.
- Heat a little olive oil in a non-stick frying pan. Add the egg mixture, letting it spread out evenly.
- Put the anchovy and tomato pieces on one half of the omelette, letting them sink into it a bit. Cook for a couple of minutes, then add the cheese. Cook for another 2 minutes until the cheese has melted and the egg is set. Scatter the basil leaves on top.
- Carefully fold the omelette in half (the empty half on top of the layered half). Cook for a few seconds, then slide it to a plate and serve with a crispy salad on the side.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - Italian
- Occasions: - Easter
- Ingredients: - Dairy - Eggs - Oily Fish
- Health and Diet: - Combination - Gluten Free - Low Carb - Sugar Free
- Skill Levels: - Easy
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