Ingredients:

• 12 Eggs beaten
• 1 1/2 Cups grated Parmesan cheese
• 2 Pounds tomatoes, diced into 1/2 inch cubes
• 2 Garlic cloves, peeled and left whole
• 1/4 Cup chopped, fresh basil
• Salt and pepper
• 1 Tablespoon olive oil
• 1/4 Cup chopped parsley

Mix 2/3 of the cheese into the beaten eggs. Season with salt and pepper to taste. Heat a little oil in large omelette pan and pour in eggs. Make into an omelette. Remove from pan and cut into strips.

Heat the olive oil in a skillet saute the whole garlic cloves. Remove the garlic when it has lightly browned. Add tomatoes and basil. Season to taste with salt and pepper. Cook for 8 minutes, stirring well. The sauce should be well reduced. Toss in the omelette strips and cook another 2 minutes.

Arrange on a serving dish. Dust with parmesan cheese. Garnish with parsley.

8 servings