Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground beef or lamb and break it up with a spatula. Cook until nicely browned and mostly cooked through, about 5–7 minutes. Drain off excess fat if the pan seems very greasy, leaving a thin coating for flavor.

Sauté aromatics

Lower heat to medium. Add the diced onion to the pan and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and 1/2 cup stock, scraping any browned bits from the pan. Stir in Worcestershire sauce, dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp salt and 1/4 tsp black pepper.

Simmer

Bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered 8–10 minutes to thicken slightly and concentrate flavors, stirring occasionally.

Finish the sauce

Stir in 2 tablespoons grated Parmesan and taste; adjust seasoning with a pinch more salt or pepper if needed. Keep the sauce warm on the lowest heat while you make the egg whites.

Egg white omelette

Prepare egg whites

In a medium bowl whisk 6 egg whites with 2 tablespoons milk or water, 1 teaspoon salt and 1/4 teaspoon black pepper until slightly frothy. (If you prefer a little extra richness, you can add 1 whole egg — quantity listed as optional.)

Heat the pan

Place a 9–10 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon oil and 1 teaspoon butter and let the butter melt and coat the pan; this prevents sticking and gives flavor.

Cook the omelette

Pour the egg-white mixture into the pan and let it settle. Using a spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg white to run underneath. Continue until mostly set but still slightly moist on top, about 2–3 minutes.

Add sauce and fold

Spoon 3/4 of the warm meat sauce onto one half of the omelette (reserve the rest for serving). Sprinkle a little chopped parsley over the sauce. Use the spatula to gently fold the other half of the omelette over the filling and cook 30–60 seconds to heat through.

Plate

Carefully slide the omelette onto a plate. Spoon the remaining meat sauce alongside or on top. Garnish with the remaining parsley and a sprinkle of additional Parmesan if desired. Add hot sauce or chili oil to taste.

Serve

Divide the Frankie Special onto plates if making multiple servings. Serve immediately while the omelette is warm and the sauce is hot.