- 2 medium-sized ripe tomatoes, finely chopped
- 2 medium-sized vegetable marrows, chopped to rings
- 6 eggs
- 4 tablespoons olive oil
- Salt, pepper
- Fry the marrows in the olive oil. When done, drain them from the oil and add the tomatoes. Stir and simmer for 7-8 minutes.
- Whisk and season the eggs, then pour the mixture over the marrows-tomatoes.
- Simmer the omelet over low heat. Stir 2-3 times using a wooden spoon.