1bunchMousoules, about 15, sliced to 1-2 mm thickness
8Eggs, white and yolks
3Fresh Tomatoes, finely chopped
3tablespoonsEVOO, (Extra Virgin Olive Oil)
1Lemon juice
1teaspoondry Coriander, grinded
1teaspoonSea Salt
½teaspoonfreshly ground Black Pepper
Instructions
Put in a small bowl the eggs and whisk them lightly.
Put a large saucepan on high heat and when hot drizzle the oil. After a minute add the chopped Mousoules and toss frequently for about 5 minutes. Add the tomatoes and continue tossing for 3-4 minutes.
Toss the eggs, add coriander, the salt and pepper, stir, lower the fire to low/medium and cover the pan cooking until the eggs have almost cooked, about 3 minutes. Uncover, stir for another minute and serve.