A simple omelette dish, popular in Corsica made with mint and often includes Brocciu cheese. If you can't find fresh Brocciu, a good fresh goat's cheese or ricotta is excellent.
Heat the olive oil in a non-stick omelette pan over a medium heat.
In a large bowl, beat the eggs just until the eggs and whites are mixed together. Add the salt and pepper, according to taste.
Tip the egg mixture into the pan with the hot oil. As the eggs cook, quickly move around the mixture away from the sides, tilting the pan so that the liquid from the middle goes all around the outside, to enable more even cooking.
Top evenly with the mint and cheese (if using) and, while still a bit liquid, top with a large plate and tip the omelette onto the plate. Carefully, slide the omelette back into the pan, cooking the other side just for a minute then serve the omelette with the least cooked side upright. The omelette should be soft and runny in the middle ("baveuse" or dribbling, as the French say).
Corsican omelettes are served flat and not folded over like French omelettes. It doesn't matter if the omelette isn't coloured - just ensure the eggs are cooked but the omelette is still a bit runny or baveuse.
Nutritional information: provides 21g protein