TOMATO AND OLIVE FILLED PARSLEY OMELET

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I’m really looking forward to the spring. Not that I can complain that much about the winter, it has been really mild so far, maybe too mild, and I’m quite sure that February will be cold and long. At least mentally. Living in the countryside has a lot of good sides to it but right now it feel rather muddy and wet and I have no problem to see which way the dog took when he comes indoors… But there are small signs of the life to come, the camellias are blooming and I have seen the first primulas. Even the mimosa is blossoming and a lot of fruit trees are budding which means that there will be very little fruit this year if February will be as they promise. Our apricot tree is always when it shouldn’t but then it is the most stupid tree I know, always been so and I fear that it always will be.
So a colourful omelet feels fine when the fog insinuates itself between the olive trees.

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TOMATO AND OLIVE FILLED PARSLEY OMELET
serves 1-2

3 tomatoes
10-12 olives without stones
1/2 dry peperoncino (optional)
3 eggs
1 tblsp chopped parsley
salt
extra-virgin olive oil

- Chop the tomatoes and cook them gently together with the crumbled peperoncino and salt in some olive oil until the excess liquid has evaporated. It should be thick and saucy. Add the olives, if they are big you better chop them a little.
- Whisk the eggs and the chopped parsley together and then you fry it in a pan until it’s quite solid.
- Put the tomato sauce in the middle and fold the omelet over it.
- Serve.

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L

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