FRITTATA CON OLIVE E POMODORI SECCHI or OMELET WITH OLIVES AND DRIED TOMATOES

Yesterday we had a long, long family lunch with a lot of things to eat but unfortunately it made me hungrier than ever! We sat at the table for 6 hours while the six cousins played havoc in the rest of the house, and every now and then we found something new to eat. And now I am suffering, I want to eat MORE! So here’s a recipe of what I had for lunch before I’m off again to the kitchen!



FRITTATA CON OLIVE E POMODORI SECCHI or OMELET WITH OLIVES AND DRIED TOMATOES
1 serving

2 eggs
100 ml/ 0,42 cup freshly grated parmesan cheese
10 black olives
2 dried tomato (in oil) halves,
1 dried peperoncino

- Whisk the egg and the parmesan together before you add the chopped olives and tomatoes.
- Heat oil and peperoncino in a frying pan and then you pour the eggs into it.
- Fry the omelet on both sides and serve it with some salad.