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