In a skillet pan add olive oil and garlic cloves crushed with a flat side of the knife.

If you prefer a stronger garlic taste, chop it finely.

Let simmer for a minute or two without letting the garlic burn.

Add fresh tomatoes previously washed, cleaned from the seeds and cut in small cubes.

As an alternative add ½ cup diced tomatoes from the can.

Let tomatoes cook until soft.

Beat eggs with a pinch of salt and chopped parsley.

Pour the eggs over the garlic tomato mix. In a minute, remove excess oil (or salt) from the anchovies and place them over frittata going around the clock.

Place frittata in a preheated to 375F oven for 10-15 minutes to finish cooking.

Grind some pepper and garnish with fresh parsley.