extra virgin olive oil
1 slice of bread
To prepare our omelet, with fennel and anchovies we can start with cleaning the fennel and cutting of the light green roots, cut into slices of about 4 mm. After dice the bread.
Put a small bit of oiln into a frying pan, then put in the vegetables adding some flavour with a pinch of salt, cook for ten minutes, stirring occasionally.
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.
Heat the oil in a pan, add the egg mixture, leave the lid and sit the omelette 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. And is ready to be enjoyed!