Instructions: SAUCE: Heat oil in a sauce pan. Add rest of sauce ingredients and simmer 20 minutes.

FILLING: Beat ricotta with two tablespoons of parmesan, salt, and parsley until smooth. Set aside.

OMELET: Beat eggs with remaining parmesan and salt and pepper to taste. Set aside. Heat butter in omelet pan or large cast iron frying pan. Pour in egg mixture and cook over low heat until puffy. Spread ricotta mixture down middle and fold sides toward middle. Remove to a warm platter, seam side down. Cover with tomato sauce and serve immediately.

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