4 eggs ( Zia Mirella suggests adding an extra egg per person for a maximum of 6 eggs otherwise you will need to increase the quantity of the sauce)
A tin of peeled tomatoes
A large pat of butter
A teaspoon of dried oregano
A few leaves of fresh basil
A small cup of Extra Virgin Olive Oil
A dash of salt and pepper
Preparation for the sauce:
Put all the ingredients into a saucepan ( except the eggs)and cook gently over a low heat for about 20 minutes. Put to one side.
Preparation for the omelette:
Beat the eggs with a little salt and pepper ( Zia Mirella suggests using a hand whisk).
Heat up a little of the Extra Virgin Olive Oil in a non-stick frying pan and pour in the beaten eggs.
Spread the egg mixture around with a spatula so that it is evenly spread in the pan.
After about 7-8 minutes the omelette will start to be firm.
Take a large plate the size of your frying pan and gently slide the omelette onto it.
Now slide the omelette back into the frying pan on the other side and allow to cook for a further 7-8 minutes.
Let the omelette cool slightly and then cut into medium width strips .
Pour the sauce that you have kept hot onto the omelette strips.
This is a light dish, an alternative to meat.
Serve it with vegetables of your choice or a nice salad .
Kids love it too.