Categories: Eggs, Cheese, Breakfast, Italian 
      Yield: 4 servings 
  
      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.