I wanted to take the essential pantry ingredients that go into the Italian standard and recast them in omelet form. The omelet cooking method is very French, but the combination of ingredients is decidedly, beautifully Italian. The thinly sliced, caramelized garlic sends it over the top. 2 eggs may seem a little scant by American omelet standards but the result is perfect. If you make this omelet during July or August, by all means try to get your hands on garlic from your local greenmarket. It makes all the difference. Enjoy. —favabean
salt and pepper
chopped fresh italian parsley
extra virgin olive oil (preferably DOP)
Break 2 eggs in a small bowl, add salt, pepper, and parsley, and beat with a fork.
Heat non-stick omelet pan on medium-heat for a few seconds and add olive oil. Heat oil until shimmering. Add sliced garlic and pepper flakes. Garlic will start to tremble. Gently toss to ensure that both sides of each slice begin to turn gold, about 2 min max. Do NOT allow garlic to brown. Brown edges are ok but if too dark discard.
Turn off heat and slowly pour garlic oil mixture into eggs, beating while you add to avoid flash cooking the eggs. Wipe out pan with damp towel.
Set pan on medium heat and add butter. After butter sizzle dissipates and before it begins to brown, carefully pour in egg mixture. Shake pan as eggs begin to sizzle, and gently swirl pan clockwise to allow remaining wet egg mixture to coat sides of pan. It should still be a little wet in the middle. At this point, sprinkle in the cheese.
Firmly hold the handle and jerk pan toward you once or twice. This motion should upend one side of the omelet on itself. Use fork and fold the other half inward. (NOTE: Steps 4 and 5 should all be done in 1 minute total; you don't want the omelet to brown)
Invert pan onto plate so omelet is right side up. Serve with toast. Enjoy.