As with all Tuscan recipes, this dish is simple, using the most basic of ingredients. Whilst of course it can be adapted using your own choice of fillings, it is important to realize that Italian's don't believe in having too many different flavors. The secret is to bring out the full flavors of the few ingredients you do use.To make this for four people you will need:For the filling:2 tablespoons olive oil1 finely chopped stick of celery1 finely chopped onion1 finely chopped carrot1 tablespoon of chopped parsley11oz / 300g of fresh tomatoes, peeled, de-seeded and puredFor the batter:6 eggs1 tablespoon plain white floursalt and pepper1 tablespoon olive oilHeat the oil in a frying pan and add the celery, onion, carrot and parsley.Add the tomatoes, season and cook for a further 15 minutes.Beat the eggs in a bowl, add the flour and some salt and pepper.In a clean frying pan, heat the olive oil and pour in the batter, cooking as if it were an omelet.When it is finished, place the omelet on a plate to cool down.Add the omelet squares to the sauce, gently stirring it all together.It should be served immediately.You can choose to serve this dish as an aperitif or as a main meal.