Tomato and Anchovy Omelet

  • Difficulty: Ultra Basic
  • 10 minutes
  • One serving

If you make the same omelet recipe day in and day out, it will get very old very fast. Spice up things a little and try to get out of your comfort zone by adding ingredients that you don’t usually use. We upgraded the usual omelet with anchovies, tomatoes, and fresh basil! A combo worth trying!

Ingredients Needed for Tomato and Anchovy Omelet

1 tablespoon vegetable oil
3 garlic cloves
1 tomato, diced
1 ounce anchovy
3 basil leaves
pepper
3 eggs

How to Cook Tomato and Anchovy Omelet

  1. Heat a skillet, add vegetable oil and first cook the garlic cloves so that they can leave their flavor.
  2. After 30 seconds, add the diced tomatoes and the anchovies. Let them cook for 1 more minute while stirring in the pan.
  3. Whisk the eggs and add them in a heated skillet to make the omelet.
  4. Before you take out the omelet, spread the tomato and anchovy mixture on half of it. Close it with the remaining half.
  5. It works best if you leave it on heat for 30 more seconds.

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