Scrambled eggs abruzzese
Instructions
In a pan heat a little oil, add the onion and a clove of garlic, finely chopped.
Add the tomatoes peeled, deprived of the seeds and cut into cubes, herbs and chilli crumbled.
Stir and then add the beaten egg strapazzandole with a fork so they amalgamated with the rest.
Don't restrict too, but remove from heat when the mixture reaches a smooth consistency.
Add salt and pepper moderately, add the olives, blank and cover.
Let stand a few minutes and serve.
