Begin by starting your tomato sauce. You can really use any of the basic recipes found in our Tomato Sauce 101 post, although probably most common would be a sauce made with a soffritto of garlic or onion gently sautéed in olive oil. Once you've added the tomatoes, you can let the sauce simmer while you make the eggs.

Scramble the eggs with the parsley and cheese. Then, fry a ladleful at a time to a well oiled frying pan and brown on both sides to make little frittatas, following the basic technique for making frittatas—with the major difference that, given how very thin these frittatine are, they will only need a minute or two on each side.

As each frittatine is done, set them aside and let them cool completely while you make the next one. When they are all done, roll them up and cut it into thin (1cm or 1/3in) strips.

When the sauce is done, add the egg strips to the saucepan, along with the extra grated cheese and/or mint if you like, and mix everything well.

As soon as the mixture comes back to the simmer, serve, with grated cheese on the side for those who want some more.