Serves 4 as a light lunch or brunch dish. This is made with crumbled feta cheese, the best of which is imported. It's much less salty than the domestic cheese, which allows the taste of the sheep's milk to come through, and the consistency of creamy, so it slices without crumbling.

OMELET AND FILLING:

3 tbsp. unsalted butter
6 eggs, lightly beaten
Freshly ground black pepper, to taste
1/4 c. crumbled feta cheese

Set the oven at 400 degrees. In an 8-inch skillet, melt the butter, and, following the directions above, add the eggs, pepper, and feta cheese to the pan. Cook and bake as directed. Slide the finish omelet out of the pan onto a large round plate.

GARNISH:

3 tbsp. chopped fresh parsley
2 tbsp. finely chopped scallions (white part only)
Syrian bread crackers (see recipe)
1/4 lb. imported feta cheese, thinly sliced
Black olives

Cut the omelet into fourths and sprinkle it with parsley and scallions. Serve at once with Syrian bread crackers and thinly sliced feta cheese and olives.