In a nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Pour in egg mixture and cook until set like an omelette, flipping once.
Meanwhile, in a 12 inch to 14 inch saute pan, heat remaining oil until smoking. Add scallions and celery and saute until just softened, about 4 to 5 minutes. Add basic tomato sauce and simmer 5 to 6 minutes. Cut salviata into wedges and add spoonfuls of sauce. Serve immediately.
