1) Heat the olive oil in a seasoned 9" omelette pan. Saute
the garlic for 1-2 minutes over a medium low heat and
discard.Add the breadcrumbs to the pan and fry until
pale golden brown, stirring occasionally.
2) Lightly whisk together the eggs, cheese and pepper and
pour over the breadcrumbs, tilting the pan to distribute
evenly.
3) When the omelette is lightly set, lift one edge with a
spatula to allow any liquid egg to flow underneath.
Slide the omelette out on to a warm plate and return to
pan the other way up.Cook for 20 seconds longer or until
set and invert on to a warm serving plate.
4) Chop the parsley, spring onion and oregano together and
sprinkle the mixture over the omelette, along with the
olives.Serve immedietely with the lemon wedges and with
a tomato or bean salad, or beetroot salad.
