Directions

1. 1. Beat eggs just enough to mix whites and yolks, add anchovy paste and minced parsley.
2. 2. Heat butter in an omelet pan, pour a little of it into the beaten eggs and reheat the remainder.
3. 3. Turn eggs into pan and as mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the sides.
4. 4. While the eggs are still soft, but thickened, fold over, let stand a few minutes to brown and turn onto a hot dish.