Bear with me — as telephonists like to say — while I gush for a bit. This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intimate knowledge of, the food of Corsica but because it is the adaptation, from memory, of the best thing I ate there on a holiday many years ago. In Corsica, the cheese used would be Brocciu, a soft, sharpish cheese made with ewe's milk and whey, but I find the best subsitute to be goat's cheese over here. Think of this more as a lunch or supper dish, although I wouldn't turn it down at any time of day. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.