Spanish omelette (frittata) with olives and pike caviar

Dice the parsnip (100 g) into small cubes, and cut the olives (2 tbsp) in half. Mince the garlic (1 clove), as well as the parsley stems (3-4 sprigs) and chili pepper (to taste).

In a separate bowl, lightly beat the eggs (3 pcs) with a fork.

In a skillet, heat the ghee (1 tbsp) and sauté the garlic, parsley stems, and chili pepper until fragrant.

Then add the diced parsnip and olives. Season the mixture with salt and thyme (1-2 sprigs). Simmer over medium heat for about 4-5 minutes, until the parsnip is slightly golden.

After that, carefully pour the beaten eggs into the skillet, stir, and continue cooking over medium-low heat until the omelet is fully cooked.

When the dish is ready, garnish it with fresh parsley and pike caviar (1 tbsp) before serving.