In a large bowl, whisk
, season with salt and pepper and add the oregano. In a nonstick pan, cook 1 tablespoon of the butter
until it foams and subsides. Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes. Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet
aside to cool.
When the omelets are cool, cut each into 1/4-inch thick strips.
In a medium, heavy-bottomed saucepan, combine the tomato sauce and the chilis and bring to a boil, then reduce heat to a simmer. Add the egg strips and simmer for 10 minutes. Top with the grated Pecorino and serve.