1. Place a small frying or omelette pan over a medium heat.
2. In a small bowl, mix the eggs, herbs, cream (optional) and salt and pepper. Add the oil to the pan and pour in the egg mixture, whisking lightly with a fork as you do. Keep mixing until the omelette starts to set. Before the centre has cooked through, carefully fold in half, pressing gently to seal the edges. Slide the omelette onto a plate and serve with fresh tomato sauce.

Tomato Sauce

1. Place the oil and garlic in a deep pot and cook over a medium heat until the garlic softens - about 2 minutes. Add the skinned and roughly chopped tomatoes and cook for a further 10 minutes, breaking them up as they cook. The sauce should be relatively smooth.
2. Add the basil, salt and pepper and sweeten slightly with a touch of sugar.