Anchovy Omelette

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4-6 good-sized eggs
  • 1 tablespoon water
  • 4-6 anchovy fillets, finely chopped


Beat eggs with water until well mixed. Add chopped anchovy fillets, parsley and tomato. Heat olive oil until sizzling in a preheated omelette pan. Remove pan from heat and pour in egg mixture. Return to heat and, shaking pan with one hand, stir egg mixture with fork in the other hand until eggs just begin to set. Sprinkle with freshly grated Gruyère and quickly stir eggs with a wide circular mo