Eight Beaten Eggs
¼ Cup Of Ricotta Cheese
A Tablespoon Of Grated Romano Cheese
A Teaspoon Of Finely Chopped Fresh Basil
A Teaspoon Of Finely Chopped Fresh Italian Parsley
A Minced Garlic Clove
A Large Tomato Cored And Chopped Into About ¾ Inch Pieces
¾ Teaspoon Of Sea Salt
A Pinch Of Freshly Ground Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
Two Tablespoons Of Olive Oil

Combine the eggs, the ricotta cheese, the grated cheese, the sea salt, the black pepper, and the crushed red pepper flakes in a mixing bowl. Whisk the mixture until fairly smooth. Add the basil, the parsley, the garlic, and the tomatoes. Mix well.

Preheat the oven to 250 degrees.

Add the olive oil to a 12-14 inch non-stick, ovenproof skillet. Put the skillet on medium high heat for three minutes. Pour the egg and tomato mixture into the skillet. Using a spatula, spread the tomatoes out evenly throughout the eggs.

When the egg mixture begins to set on the sides, place the skillet in the preheated oven. Bake for 15-20 minutes until the eggs have set and are firm to the touch in the middle. Cut into wedges and serve.