8 lg Eggs
6 oz Taleggio cheese, small cubes
1/3 c Onions, finely chopped
1/3 c Green peppers
1/4 c Parsley, finely chopped
Salt Fresh ground black pepper Extra virgin olive oil Grill green peppers then peel and cut into julienne strips. In a skillet, saute the onion in oil until transparent, then set aside until needed. In a bowl, handwhip the eggs until frothy, then add the green peppers, salt, pepper and onions. In the same skillet (adding more oil if necessary), cook the omelette on both sides until still a little soft inside (alla lacrima or runny “like a teardrop”), but well-cooked on the outside. Set omelette on an oven plate and top with cheese. Bake in oven preheated to 150C(300F) until cheese has melted. Sprinkle with parsley and serve immediately.