Fennel and Anchovy Omelette
If Sicily had an iconic omelette, this would be it. The use of peak-of-season fennel and briney, umami saturated anchovies incorporates many of Sicily’s most favorite tastes. In the United States they enjoy omelettes in the morning with coffee, and in Europe we enjoy omelettes for lunch or dinner with a small salad and a glass of wine! Whatever time of day you eat your eggs, this Sicilian omelette recipe is an excellent dish to serve at brunches all around the world, and oh-so easy!
- 6 eggs, Room Temperature
- 1 Bunch of Fresh Fennel
- 1 Jar of Anchovies
- Fresh Parsley
- Extra virgin olive oil
- Salt (Sea Salt or Kosher)
- 1 Slice of Bread
STEP 1: Start with cleaning the fennel and cutting of the light green roots, cut into slices of about 4 mm, then dice the bread.
STEP 2: Put a small bit of oil into a frying pan, then put in the vegetables and a pinch of salt. Cook for 10 minutes, stirring occasionally.
STEP 3: Meanwhile break the eggs in a bowl with a pinch of salt, add the anchovies and parsley bread cubes, join with the slices of fennel as they become warm and mix well.
STEP 4: Heat the oil in a pan, add the egg mixture, leave the lid and let the omelette sit on one side for about 4 minutes on high heat and then flip over for another 4 minutes. Slide the fennel omelet on a serving platter. Buon Appetito!