Instructions: In a large bowl, whisk the eggs, season with salt and pepper and add the oregano. In a nonstick pan, cook 1 tablespoon of the butter until it foams and subsides. Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes. Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet aside to cool.

When the omelets are cool, cut each into 1/4-inch thick strips.

In a medium, heavy-bottomed saucepan, combine the Basic Tomato Sauce and the chilis and bring to a boil, then reduce heat to a simmer. Add the egg strips and simmer for 10 minutes. Top with the grated pecorino and serve.

This recipe yields 4 servings.

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