Ingredients:
12 eggs
80ml water
1 tsp dried oregano
3tbsp olive oil

For the topping:
About 100g baby tomatoes
About 100g grated parmesan
Salt and pepper
Olive oil
Italian parsley, finely chopped for sprinkling

Beat the eggs with the water and the oregano.  Heat the oil in a large pan with a heatproof handle.  Pour in the eggs and cook very gently for about 15 minutes, lifting the set egg now and again to allow the runny egg to cook.  When almost set, remove and add the topping ingredients.

Drizzle with olive oil.  Slide under the grill and bake until slightly puffed and golden.   Season with salt and pepper.  Sprinkle with chopped parsley.  Cut into wedges and serve.