- 12 eggs
- 200g provolone cheese
- 200g cooked ham
- 700g canned whole peeled tomatoes, roughly chopped and keep with their juice
- 60g parmesan
- oregano to taste
- salt and pepper
- parsley, chopped to garnish
Preheat the oven to 150°C.
Put the roughly chopped canned 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.
Beat the eggs with salt and parmesan and make 8 small omelettes.
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.
Bake them in the oven for a few minutes.