Serves: 4
Total Calories: 307

2 cups Fresh Tomato Sauce or Tomato Sauce, Tuscan Style (see Sauces)
8 large eggs
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper
2 tablespoons unsalted butter

1 Prepare the tomato sauce, if necessary. Then, place a rack in the center of the oven. Preheat the oven to 400°F. Generously butter a 13 × 9 × 2-inch baking dish.

2 In a medium bowl, beat together the eggs, 1/4 cup of cheese, parsley, salt, and pepper to taste. Pour the egg mixture into the prepared pan. Bake 8 to 10 minutes or until the eggs are just set and a knife inserted in the center comes out clean.

3 Run a knife around the edge of the pan. Invert the eggs onto a cutting board. Cut the omelet into 1/2-inch strips.

4 In a 9-inch nonstick skillet, heat the sauce over low heat until simmering. Slip the egg strips into the sauce. Cook, stirring gently, 2 to 3 minutes. Serve hot with grated cheese.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 307
Calories from Fat: 183

More Recipes from the Cook'n in Italy Cookbook:
* Eggs
Baked Asparagus with Eggs
Baked Eggs with Potatoes and Cheese
Eggs Florentine
Eggs in Purgatory
Eggs in Tomato Sauce, Marches Style
Hundred-Herb Frittata
Little Omelets
Mushroom and Egg Scramble
Mushroom and Fontina Frittata
Neapolitan Spaghetti Frittata
Omelet Strips in Tomato Sauce
Onion and Arugula Frittata
Pasta Frittata
Peppers and Eggs
Piedmontese-Style Eggs
Potatoes and Eggs
Prosciutto and Eggs
Ricotta and Zucchini Flower Frittata
Spinach Frittata
Zucchini and Basil Frittata