Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Cheese
Breakfast Italian
Amount Measure Ingredient -- Preparation Method
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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.
