Whisk the eggs with a pinch of salt and black pepper, then add the milk and beat until the milk is incorporated. Warm a few tablespoons of olive oil in the bottom of a pan, when hot pour the beaten eggs and let them thicken on one side.

When one side is golden flip the omelet with the help of a plate or a lid and let it thicken on the other side until golden, then slide it on a cutting board, roll it on itself and cut into 1 cm wide strips.

In the same pan in which you cooked the omelet pour a few tablespoons of olive oil and a clove of garlic. Warm the olive oil until the garlic is fragrant and golden.

Pour in the tomato sauce and simmer for about 10 minutes, seasoning with salt and pepper.

Now add the omelet strips, stir gently to coat the frittata with the tomato sauce and simmer for a few minutes.

Serve immediately some fresh basil or add also a generous sprinkle of grated parmigiano.