Anchovy and Asparagus Omelet
- 2 oz Anchovy in olive oil
- 3/4 cup Spinach
- 2 Eggs
- 4 Asparagus marinated
- Sea Salt and Freshly Ground Black Pepper to taste
- Olive Oil
- Preheat the oven to 375 F.
- Grease a baking pan with olive oil.
- In the bottom of your baking pan place the anchovy.
- Beat the eggs in a bowl; pour over the fish. Add the spinach and the chopped asparagus on top.
- Season with salt and pepper to taste.
- Place in oven and bake for about 10 minutes.
- Serve hot.