3 eggs
1 tablespoon water
1/8 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup diced Bel Paese cheese
1 tablespoon minced parsley
2 tablespoons butter
2 tablespoons olive oil

Beat the eggs, water, oregano, salt and pepper until just blended.

Stir in the cheese and parsley.

Heat the butter and oil in a 9-inch skillet until it bubbles.

Pour in the egg mixture; cook over medium heat until bottom browns lightly.

Lift the edges to allow the unset part to run under, then turn over to brown other side. (Put a plate over the pan, and turn omelet onto it, then slide it back into the pan.)

Turn out (flat) onto a heated serving dish.

Serves: 2.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Auguste Renoir: L'Enfant au fouet, 1885.

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