Omelette with seafood
Instructions
Carefully clean the seafood, wipe the shells if you'd like to serve with shellfish.
Fry the chopped garlic in a saucepan with 2-3 tablespoons of olive oil, add the chilli and tomatoes and semi private and fragmented and let flavour all together for 3-4 minutes on moderate heat.
Add seafood, cover the pan with a lid and simmer for 15 minutes at moderate heat.
Meanwhile, beat the eggs in a bowl with the cheese, salt and pepper in a macinatina.
Cook the mixture in two batches, using a pan of 15-16 cm in diameter greased with a tablespoon of oil, so as to obtain two equal omelette.
Farcitele with seafood and their cooking, sprinkle with chopped parsley and serve immediately, open or folded.
Ingredients and dosing for 1 person
- 2 eggs
- 1 tablespoon of grated pecorino cheese
- 5 tablespoons of olive oil
- 300 g of mussels and clams
- 100 g of tomatoes
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 1 piece of chili
- Salt
- Pepper