Omelet with Fresh Tomatoes - (Kerkyraiki Strapatsada) Omelet with Fresh Tomatoes NOTES Greek : Κερκυραϊκή στραπατσάδα Step by step demonstration of recipe included HERE. Serves / Yields : 2 - 3 persons Season:Summer,Autumn Region : Corfu Print this recipe INGREDIENTS 3 tablespoons olive oil 450 gr. ripe tomatoes, peeled and chopped 1 teaspoon oregano, thyme or basil salt and black pepper pinch sugar 4 eggs, beaten a little with a fork METHOD Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.