Miriam Ungerer

Omelet Mediterranean

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Good Cheap Food
Good Cheap Food

By Miriam Ungerer

Published 1973

  • About

An Italian dish with a catchy name, Uova in Purgatorio (Eggs in Purgatory), was the inspiration for this omelet. An earthy mixture of tomatoes, garlic, olive oil, and, of course, eggs, the dish is about as subtle as Anna Magnani. For this reason it can enliven the deadest taste buds and is a terrific hangover brunch entree.

Ingredients

  • 4 Tbsp. olive oil
  • 6 scallions, sliced thinly
  • 1 clove g

Method

Heat 2 tablespoons of the oil in a small skillet. Add the scallions, garlic, and parsley and sauté over low heat a couple of minutes. Add the tomatoes and crush the thyme over the mixture. Stir everything together and let bubble gently while you beat up the eggs, water, salt, and pepper.

In a heavy skillet or omelet pan, heat the remaining 2 tablespoons of oil. When it is very hot, but