6 eggs
3 tablespoons parsley, chopped fine
1/2 cup Parmesan cheese, grated
salt and pepper to taste
2 tablespoons olive oil

Beat egg vigorously, add seasonings and parsley, then beat again.

Fold in the grated cheese.

Heat olive oil in a skillet, then pour in eggs and let cook without disturbing until edges are a light brown.

Turn over with a pancake turner and brown.

Serve hot.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Valentin Serov: Jeune fille aux peches Portrait de Vera Mamontova, 1887.

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