Sardine omelette with fennel and pine nuts

Wash and pat dry the sardines very carefully with kitchen paper.

Peel and crush the garlic clove and brown it with olive oil in a large nonstick saucepan. Add the sardines and pine nuts and mix everything together. Season with salt and pepper.

Wash and chop the fennel. Beat the eggs with salt and pepper and then add the fennel. Pour the egg and fennel mixture in the pan with the sardines.

When the bottom is set, carefully place a plate over the top of the pan. Invert the omelette onto the plate, then slide back into the pan to cook the other side.

Turn off the heat and serve the omelette hot and cut into individual slices.