First of all, if you have not already done so, clean mussels, clams and squid.
Brown the garlic and hot pepper in a large pan with the oil, then add the seafood, cover with a lid and cook over medium heat for about 15 minutes.
When cooked, beat the eggs with the pecorino and a little salt, then also incorporate the seafood.
Pour the mixture into a non-stick pan (if you want you can use the same pan used for cooking seafood) and cook with lid on medium-low heat until the mixture has hardened, then gently turn the omelette with the help of a spatula, raise the heat and briefly cook the second side, without a lid, until golden brown.
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