Mediterranean Omelet

Mediterranean Omelet


  • 1 tablespoon pork fat
  • small piece of zucchini
  • small piece of eggplant
  • 3 eggs
  • little chopped olives
  • pinch of dried rosemary
  • pinch of sea salt


Take a frying pan, put some pork fat in it and heat it. Then take little zucchini and eggplant, cut them into circles and place in a frying pan. Bake briefly on both sides. and when done remove them to a plate. Whisk eggs in a bowl, add chopped olives, dried rosemary, salt and little summer savory. Pour everything into the pan. Keep in mind that the temperature isn’t high and you will always get creamy scrambled eggs. Stir all the time slowly with a ladle, but make long movements. It’ll be done in a minute.

Mediterranean Omelet

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