Homedeopot Fix Carpet Kit

crispy bacon crispy red onions, anchovies and capers

Omelette crispy red onions, anchovies and capers
Serves 4

6 eggs 200 g
red onions 1 tablespoon capers 1 tablespoon

pitted black olives 4 anchovy fillets

extra virgin olive oil '
olive oil salt, pepper
150 g of bread without crust


1 bunch of parsley 1 bunch basil grated Pecorino


Peel and cut the onion into thin strips, chop the capers and olives. Wash and dry herbs.

Place the bread in the bowl box cutter with the parsley and basil browsed. Chop the bread and herbs to reduce in fine crumbs. Add a sprinkling of grated Pecorino.

Heat olive oil in a frying pan, add the onion and cook over medium heat, until it becomes soft and lightly colored. Combine the chopped olives and capers and chopped anchovy fillets.

Beat eggs, season with salt and pepper and pour the onion mixture. Stir until the eggs thicken, cook the omelet on both sides and place on a baking sheet. Sprinkle the surface with the herb bread, sprinkle with a little olive oil and bake at 200 ° C to make the crust crisp. Serve immediately.