4 eggs
1/8 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped parsley
1/2 teaspoon oregano
1 7 3/4-ounce can tuna fish, drained and flaked
1 clove garlic, minced
2 anchovy fillets, minced
2 tablespoons olive oil

In a bowl beat the eggs.

Mix in the slat, pepper, parsley, oregano, tuna fish, garlic and anchovies.

Heat the oil in an 11-inch skillet; pour the egg mixture into it, cook over low heat 5 minutes on each side.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Claude Monet: The Rock Arch, 1883.

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