1 tablespoon vegetable oil
1/2 cup all-purpose flour
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/4 cup vegetable oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chopped onion
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried mint
1/8 teaspoon dried marjoram
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
Heat oil in a medium skillet over medium heat. Saute eggs and vanilla in oil for about 3 minutes. Gradually remove from skillet. Stir in milk, olive oil and salt and pepper. Bring to a simmer.
Fold egg mixture into skillet. Pour in tomato sauce and fry, stirring constantly, until heated through.
Stir in onions, rosemary, thyme, sage, basil and sage. Continue to stir with lid of glass of a metal bowl until onion is tender. Serve over toast or bread.