Urmeli's quick aromatic omelette strips in ham and tomato sauce

Ingredients for 3 servings:

• 1 small can of tomatoes, chopped
• 2 tbsp tomato paste
• 3 tsp green pesto (from a jar)
• 3 tsp pesto, red (from the jar)
• Balsamic vinegar
• Worcestershire sauce
• salt and pepper
• Sugar
• basil
• oregano
• 6 m.-sized eggs
• 3 tsp sauce (teriyaki sauce)
• 3 tsp oyster sauce
• 2 tbsp water
• 1 pinch of chili flakes
• Lemon pepper
• 150 g cooked ham, optional
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asia meets Italy – quickly made as a side dish or main course!

For the sauce, heat the tomatoes in a saucepan, stir in the tomato paste, and simmer gently. Stir in both pesto varieties, add the balsamic vinegar, season with salt and pepper, and cover and simmer for about 15 minutes. Season to taste with balsamic vinegar, Worcestershire sauce, salt, pepper, sugar, basil, and oregano. Whisk the eggs with the water, 1 teaspoon of Worcestershire sauce, teriyaki sauce, oyster sauce, chili, and lemon pepper. Brush a small frying pan with olive oil and heat. Using a ladle, pour in enough egg mixture to cover the bottom. Allow to set over gentle heat, then turn out onto a cutting board and roll up. Repeat with the remaining dough. Cut the rolled omelets into thin strips, finely slice the ham, and stir both into the tomato sauce. Heat briefly and enjoy. The combination of Asian and Italian ingredients may seem a bit unusual, but in my opinion, they go very well together. If it is a quick main meal or a side dish, leave out the ham.