The word omelet originally derives from the Latin for "little plate," and omelets are usually made individually. You quickly cook one or two eggs while stirring rapidly and continuously to make the curds very fine, then stop the stirring to let the eggs set in the pan. When the omelet is just barely cooked, you grip the handle of the pan, palm up, and roll the egg from the handle side of the pan out of the pan and over the opposite edge in, one hopes, a lovely long oval of delicately pale, perfectly smooth, uniformly yellow egg. It takes practice -- mistakes are delicious and successes are high-five-worthy.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
Giovanna Giglio Cascone, a homecook in Ragusa, Sicily, makes this delicious tomato-and-cheese filled bread every Easter.