RGFE

Directions

Step 1

Preheat the oven to 150°C.

Step 2

Put the roughly chopped canned organic whole peeled tomatoes in a pan with their juice. Add a little oil and the oregano, and season with salt and black pepper. Cook gently over medium heat, stirring occasionally, until the tomatoes break up, reduce into a thick sauce, and set aside.

Step 3

Beat the eggs with salt and parmesan and make 8 small omelettes.

Step 4

Place four of the omelettes in an ovenproof dish side by side, and cover each with a slice of ham and some provolone; cover each with another omelette and pour over the prepared tomato sauce.

Step 5

Bake them in the oven for a few minutes.

Serve warm sprinkled with freshly chopped parsley.