Celery omelette with olives

Slice the celery stalk (100 g) crosswise into thin slices to avoid long fibers that may get tangled in the blender blades. This will simplify the cooking process and make the texture of the omelet more pleasant.

In a blender, whisk the eggs (2 pcs.), almond milk (2 tbsp.), previously chopped celery, salt and pepper to taste, and a pinch of oregano. Blend the mixture until smooth.

Cut the olives (2 tbsp.) into quarters lengthwise. Finely chop the anchovies (1-2 pcs.).

In a pan, heat olive oil (1 tsp.) and sauté the olives with the anchovies until fragrant.

Then pour the omelet mixture into the pan, cover with a lid, reduce the heat to low, and cook until fully set, about 12-17 minutes.

When the omelet is ready, drizzle it with olive oil (1 tsp.) when serving, and garnish with fresh parsley (1-2 sprigs) and basil (1-2 leaves).