Summary

Ingredients

• 4 large egg (s), very fresh and room temperature
• 1 tablespoon crème fraîche
• 150 g tomato (s), peeled and very finely diced
• 1 clove garlic, peeled, sterilized and finely chopped
• 50 g olives, black, pitted and cut into small slices
• 0.5 ½ bunch parsley, washed and chopped
• 2 tablespoon olive oil, cold-pressed
• a bit salt
• some black pepper, ground

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Instructions

1. Lightly beat the eggs in a bowl with the crème fraîche, salt and pepper. Add the parsley, olive slices, garlic and tomatoes.
2. Heat the olive oil in a pan and fry the egg mixture on each side over a medium flame for 2-3 minutes.
3. Serve folded on an oblong platter decorated with black olives.
4. Green salad and fresh baguette or pain de campagne go well with this.