- In a sauce pan add one can of cooked tomatoes drained and chopped fine, two onions cut fine, plus mince 1-2 garlic cloves.
- Add heaping tablespoon of bread crumbs, salt, pepper and a dash of cayenne.
- Cook slowly until onions are tender.
- Take two dozen quail eggs and beat together.
- In a 12 inch non-stick skillet place one tablespoon of butter and when hot add quail eggs.
- When omelet sets pour other ingredients on it, fold over and cook 2 minutes longer.