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Tomato and anchovy omelette

For a weekend branch or a weekday easy lunch you can’t wrong with this easy and healthy recipe. This tomato and anchovy omelette is ready within  just 15 minutes! If you don’t have cherry tomatoes, just use 1 ripe tomato (chopped). If you have some Italian blue cheese, crumble some on top of the tomato filling before folding the omelette. Serve it with wholesome bread and/or a green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 garlic clove sliced
  • 1 handful of cherry tomatoes halved
  • 50 g anchovies from a jar
  • 1 Tbsp chopped fresh herb basil, parsley or chives
  • 4 small eggs
  • 3 spring onions chopped

Method
 

  1. Heat the oil in a frying pan cook the garlic for 30 seconds, then add the tomatoes and cook for 2 -3 minutes until they have softened. Add the anchovies and cook for one more minute while stirring.
  2. Heat a little oil in another frying pan. Whisk the eggs in a small bowl and make one thick or two thin omelettes by pouring the egg mixture (or half of it) into the pan and letting it spread out evenly.
  3. When the surface of omelette is solid, slide it onto a plate (and make the second one) then spread the tomato and anchovy mixture on half of the omelette(s), then sprinkle some chopped spring onion and fresh herbs over.
  4. Season generously with pepper then turn over the other half, push down and cut in half. (before cutting it up you could put it back to the frying pan for 30 seconds, but it’s not essential!)
  5. Serve warm.