Get your smallest frypan, hopefully about 4-5 inches diameter. Don't heat it yet...
Pour in the olive oil plentifully on the bottom (not a shallow fry depth , but plentifully nonetheless) Add a pinch of salt so the oil won't burn on high heat.
**Warm til oil is very hot and viscous, but not too much that your egg will splatter you into the Accident/Emergency room. **Idea is to turn the heat up, add ingredients when it's quite frizzin' hot and turn onto low with a lid - Italian Omelette.
When the pan is just hot (but able to get hotter) pour in two beaten eggs and lay in a whole tomato slice, with some fresh basil leaf on top and some shredded/sliced fresh romano or parmesan cheese on top (as much cheese as you like). Sprinkle a bit of salt and pepper on top to normal taste.
The pan should be blazing by now that the ingredients are all in!
Place a small lid on top and turn it onto low immediately.
When the cheese has fully melted and the pan is letting out a beautiful basil smelling aroma, test that the egg is lifting away from bottom of pan and serve. Can be served with some ham, prosciutto, panchetta, boccincelli chese medallions, Avacado, or bacon!
Also, sprinkle some fresh basil leaves on top when serving.
