Olive oil (margerine, butter or another oil is ok, but for me the Italian taste the olive oil gives in combination with the tomato and garlic, is what makes this recipe really work for me), two eggs (three if they are very small), 1 tomato, 1 fairly large clove of garlic (or more if you like), herbs (chives, persil, pizza-mix, or whatever you think would be nice), salt and pepper and of course, two slices of stale bread (the heels are also fine).
Cut the bread in cubes of about half an inch, cut up or press the garlic, cut the tomato in very small parts (important because it has to 'integrate' in the mix - I slice the tomato in two directions as if it were an onion), and mix everything up with the eggs in a bowl. Stir firmly. The bread has to suck up all the egg and it's ok if it starts to crumb. In fact, the more the better, because then it will stick together better. (You can add milk here, as all French toast and omelette recipes prescribe, but I don't like milk and I think that's exactly what makes such egg recipes so heavy. Just try it my way one time and then decide for yourself.) Add the seasoning. Heat up the oil in your casserole or frying pan, then turn down the heat. Add your mixture and spread it out as if it were a pancake. Not really neccessary but it helps: cover the pan with a lid if you have one that fits. Now leave it for 10-15 minutes (still on the lowest heat). Then turn the omelette (for that I cut it in halves) and bake for another five minutes.