Cheap and Cheerful: Madura Omlettes

I invented this recipe while staying overnight at the lovely caravan park at Madura on the Nullabor Plain. It really is the most picturesque spot, an oasis in the middle of the desert.
This recipe is a great way to use up the remaining oil in the jar of sundried tomatoes,once you have used the sundried tomatoes up that is. Usually the sundried tomatoes are in oil, garlic and other herbs that give the oil a lovely flavour and aroma. Since making these Madura Omlettes, I always reserve the oil left over from sundried tomatoes to fry onions for bolognese sauce, etc.

Ingredients:
Left over oil from seasoned sundried tomatoes
2 eggs
about 1/4 cup wholemeal flour
1 small onion, diced
1 clove garlic, crushed
sprig of fresh parsley
firm tofu (quantity ?, however much you like)
little bit of canned corn
1 mushroom, diced
little bit of milk

Method:
Fry the onion and garlic in the oil. Mix all other ingredients together into a bowl until it is the consistency of thickened cream.
All oil mixture into the bowl and whisk together. Put back into frypan and cook, flipping once.