- Beat up all the eggs until well mixed.
- In a saucepan, heat the olive oil over medium
heat.
- Stir in chopped garlic and onion. Then, cook until
all get soft.
- Add mackerel with little tomato sauce from the
can. Then, add cream and mix them up. Take it out
from the stove.
- In a non-stick frying pan, heat the oil over the
medium-high heat.
- When the oil get hot, pour the beaten egg over
the pan and turn to medium heat.
- Wait until the eggs are cooked. Turn off the stove,
then add the mackerel stuffing from #4, sprinkle
salt and pepper as you like then, roll the eggs
into half.
- For more tasting, eat your omelets with “Roza”
tomato ketchup or chili sauce.
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