1: Place the passata, grated garlic and tomato puree into a pan and reduce down to a thick paste over a medium heat. This will take about 8-10 minutes. Remove from the heat and leave to cool.

2: Whisk together the eggs, herb de province and the salt and pepper. Heat up a non-stick ovenproof 24cm frying pan. Add a drizzle of oil and then the 25g of butter.

3: When the butter has melted, pour in the egg mix. Stir gently until the egg is almost fully cooked. Remove from the heat.

4: Spread over the reduced tomato base. Place the olives into one quarter of the egg mix. Then fold the ham into a separate quarter, then into the third quarter place the artichokes. Fill the last quarter of the ‘pizza’ with the mushrooms.

5: Drizzle with olive oil.

6: Place the torn mozzarella on top and then place the whole pan into a pre-heated oven at 200°C and bake for 10-12 minutes until the cheese has melted and the egg is fully set. Remove from the oven and sprinkle on the fresh oregano.