If you are short on time, this recipe is perfect! Ready at the table in less than 30 minutes, and made richer and more delicious with the addition of anchovy.

Serves 4


  • 8 eggs
  • 1 pound of anchovy fillets 
  • 4 large tomatoes / or ½ cup diced tomatoes
  • 3 garlic cloves
  • Handful fresh parsley (chopped)
  • Extra virgin olive oil
  • Salt & pepper to taste
  • Pepperoncino (optional)


  1. In a skillet pan add olive oil and garlic cloves crushed with a flat side of the knife.
  2. If you prefer a stronger garlic taste, chop it finely.
  3. Let simmer for a minute or two without letting the garlic burn.
  4. Add fresh tomatoes previously washed, cleaned from the seeds and cut in small cubes.
  5. As an alternative add ½ cup diced tomatoes from the can.
  6. Let tomatoes cook until soft.
  7. Beat eggs with a pinch of salt and chopped parsley.
  8. Pour the eggs over the garlic tomato mix. In a minute, place anchovies over frittata going around the clock.
  9. Place frittata in a preheated to 375F oven for 10-15 minutes to finish cooking.
  10. Grind some pepper and garnish with fresh parsley.