Add tomatoes and herbs simmer over low heat for 15 - 20 minutes. Cool sauce and transfer to a blender, puree until smooth. Return sauce to pan and simmer over low heat until sauce thickens. Season with Salt and black pepper, reserve. Beat eggs with milk, season with salt and pepper.
Portion eggs into omelette pans and cook until set.
Spread each omelette with sauce and top with olives, roasted peppers, fresh basil and cheeses. Place chicken sausage slices on top and glaze omelettes under top broiler. Chef Larry's Notes Use any variety of gourmet sausage in this recipe. Chiffonade is the term used to describe thinly cut slices of leafy herbs or greens. Manchego is an imported Spanish cheese, jack cheese may be substituted.