Time
35 minutes
Serves
4
Difficulty
Easy
Ingredients
12 eggs
1 3/4 cups provolone cheese
1 1/3 cups cooked ham
680g canned whole peeled tomatoes
60g parmesan
oregano to taste
salt & pepper to taste
Method
Preheat the oven to 300°F. Roughly chop the tomatoes and put them in a pan with their juices. Add a little oil and the oregano, and season with salt and black pepper. Cook gently over medium heat, stirring occasionally, till the tomatoes break and reduce into a thick sauce. Then put the sauce to one side.
Beat the eggs with salt and parmesan and make 8 small omelettes.
Place four omelettes in an oven 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, and then serve.
