Branches of fresh parsley
Cloves of garlic from Aceuchal (El Ajero)
2 spoons of bread crumbs
D.O. Olive Oil of Extremadura
We start washing the leaves of parsley, we separate the leaves from the stems and chop them into little pieces.
Next we peel and cut a large garlic into slices and sauté in a pan with the olive oil and reserve it.
In a deep bowl we beat the eggs, add the parsley already chopped and the two spoons of bread crumbs. We mix everything.
Finally, we add the garlic, salt and peeper as we like. We pour the mixture in a pan with the olive oil. We let it curdle and we turn it over.
And that’s it, we have our omelette. It’s ready to serve!.
It can be accompanied with some bread and a salad with cherry tomato.