Parmelette (Crispy Parmesan omelette)

    (20)
    15 min

    By creating a crisp grated Parmesan cheese crust as the base, the inside of this omelette is incredibly tender and soft.


    1 person made this

    Ingredients
    Serves: 1 

    • 2 eggs
    • 1/4 teaspoon water
    • 1 teaspoon olive oil
    • 30g freshly grated good quality Parmesan cheese, or a little less
    • coarse sea salt and freshly ground black pepper to taste
    • 1 pinch cayenne pepper

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not over mix).
    2. Drizzle olive oil into 20cm non-stick pan. Brush oil evenly over the bottom of the pan. Evenly grate cheese into the pan approximately 1cm deep (or just shy of 30g).
    3. Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold 'parmelette' in half. Transfer to serving plate.

    Note:

    I had the best luck with the cheese crust using 25g of finely grated Parmesan-Reggiano cheese.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (14)

    PatPatalano
    0

    Loved this and so did my honey. I used bagged cheese and next time will omit salt. I feel gourmet! Thanks a lot. And your video is nice and smooth, easy to follow !  -  05 Sep 2017

    by
    0

    Great recipe. Eggs paired well with the parmesan.  -  04 Sep 2017  (Review from Allrecipes US | Canada)

    by
    0

    The BEST omelette recipe I've seen so far! Everyone loved it. I found that adding little to no salt tastes better. But that's just my opinion... ( ;  -  14 Aug 2017  (Review from Allrecipes US | Canada)

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