Roughly chop the cloves of garlic and add into a mortar, along with the fresh parsley and a pinch of sea salt, using a pestle pound down until you form a paste-like texture, then add in 2 tbsp extra virgin olive oil, mix together and set aside

Heat a small to medium sized nonstick fry pan with a medium heat

Crack the eggs into a bowl, season with sea salt & black pepper, whisk together until well mixed

Once the pan is hot, add in 2 tbsp garlic infused olive oil and the whisked eggs, lower to a low-medium heat, after 30 seconds start pushing the omelette from the outer edges towards the center and let the runny eggs go into the empty part of the pan, do this until there are no more runny eggs, then add in the slices of cheese, fold the omelette, then flip it and cook for 30 seconds, transfer into a serving dish

Top the omelette off with some of the parsley & garlic sauce, serve at once, enjoy!