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Instructions |
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1.
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Grill green peppers then peel and cut into julienne strips.
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2.
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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.
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3.
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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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