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Anchovy and sun blushed tomato omelette

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.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Lightly whisk the eggs in a small bowl.
  2. Heat a little olive oil in a non-stick frying pan. Add the egg mixture, letting it spread out evenly.
  3. 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.
  4. 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.