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4 eggs ( Zia Mirella  suggests to add an extra egg per person up to a maximum of 6 eggs otherwise you will need to increase the sauce)

A tin of peeled tomatoes

A large pat of butter

A teaspoon of oregano (  use dried oregano)

A few leaves of fresh basil

A small cup of Extra Virgin Olive Oil

A dash of salt and pepper


Beat the eggs with a little salt and pepper ( Zia Mirella suggests that you use a hand whisk).

Place all the other ingredients into a saucepan but leave a little of the olive oil to cook the omelette.

Cook over a moderate heat until the peeled tomatoes have disintegrated.

Heat up a little of the Extra Virgin Olive oil in a large non-stick frying pan and pour the eggs and move the eggs  around with a spatula so that it spreads evenly.

After about 7-8 minutes the eggs will start to cook. 

Take a large plate the size of your frying pan and slide the omelette onto it. Then slide the omelette back into the frying pan on the other side and allow to continue cooking for a further 7-8 minutes.

Let the omelette cool and then cut into medium sized strips.

Pour over the tomato sauce and serve.

This is a delightful dish to serve as a first course or even as a main course instead of meat.

Zia Mirella felt that sometimes a vegetarian meal is very healthy