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.