4 cloves garlic
8 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
1 tbsp. butter
1/2 tsp. red pepper flakes

Cut the garlic into slivers. Whisk the eggs, garlic, salt, pepper and 2 tablespoons of cold water until mixed. Warm the oil and butter in a 10 inch omelet or frying pan over medium heat. When the butter begins to foam; turn up heat to medium high and pour in egg mixture.

With a fork, draw the edges of the eggs toward the middle and tilt the pan so that the uncooked egg flows underneath. Continue until the omelet is just set and the top is creamy and moist, about 4 minutes. Take the pan from the heat at once and loosen the omelet edges with a fork. Fold the omelet in half and turn out on a warm platter. Sprinkle with red pepper flakes and serve. Serves 4.