• 4 tablespoons olive oil
• 1 onion, finely chopped or grated
• 4 ripe tomatoes, peeled, quartered, and squeezed dry
• 1 garlic clove, peeled and crushed
• 2 teaspoons flour
• salt
• freshly ground black pepper
• ⅓ cup chopped parsley or basil
• 6 eggs, beaten with a fork

Heat 2 tablespoons of the olive oil in a skillet, add the onion and cook gently for 5 minutes. Add the tomatoes and garlic, sprinkle with flour, salt, and pepper. Stir in half of the parsley or basil and cook over a low flame for 10 to 15 minutes, or until the mixture has become a little dry. Add the mixture to the beaten eggs.

Heat 2 tablespoons of the olive oil in a skillet, pour in the tomato mixture, and cook for about 5 minutes before turning (see Basic Omelet-Making Procedure). Cook on the other side for 2 to 3 minutes.