n a nonstick skillet over medium heat, heat the rosemary in the olive oil for 30 seconds.
Add the tomatoes, garlic, and basil. Cook for approximately 3 minutes, just until the
tomatoes are soft. Separately, whisk the eggs and tomato juice and blend well. Then,
add egg mixture to the skillet, cover, and cook until top is fully cooked. To help the
process, lift one side of the skillet and tip so that any remaining liquid will run
underneath the eggs and cook. Add salt and pepper to taste, cut in h
