2 tablespoons of butter 3 cooked artichoke hearts, diced & equal amount of diced cooked mushrooms 2 tablespoons of tomato sauce salt and pepper a dash of cayenne 1/2 garlic clove 8 eggs 1 small can of flat anchovy fillets
In 1 tablespoon of butter lightly sauté artichokes and mushrooms. Add tomato sauce and seasonings mix well and set aside in warm place. Rub a bow with garlic. Break eggs into bowl and beat with a fork. Cook omelet as usual in remaining 1 tablespoon of butter. When omelet is cooked, top with artichoke mixture and fold over. Garnish with anchovies and serve at once. Makes 4 servings
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