BOM PETISCO OREGANO AND TOMATO FRITATTA
INGREDIENTS
4 x 120 g Bom Petisco Extra Virgin Olive Oil and Oregano
4 eggs
2 un peeled tomatoes in slices
3 chopped garlic cloves
1 tbsp. pennyroyal (leaves)
2 tbsp. chopped parsley
0,5 dl extra virgin olive oil
Fleur de sel
Ground black pepper
INSTRUCTIONS
Sauté the tomato in olive oil with garlic and pennyroyal. Add the eggs, season with salt and cook.
Finish with parsley, ground black pepper and Bom Petisco Extra Virgin Olive Oil and Oregano.
