Florentine omelette

Fry the garlic in vegetable oil until golden, remove it from the oil, put the tomatoes wiped through a sieve, salt, pepper, add the chopped parsley and basil. Keep on a moderate heat for 15 minutes. Beat the eggs with a pinch of salt, fry very thin omelettes, roll each omelette and cut into thin noodles. Pour the omelette noodles over the cooked tomato sauce and spoil over the heat for a few minutes. Serve the omelette hot, sprinkled with grated cheese.