I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being on top of the eggy mixture rather than folded in. Don't keep this baby under the broiler too long or the omelet will come out leathery and overcooked.
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