By creating a crisp grated Parmesan cheese crust as the base, the inside of this omelette is incredibly tender and soft.
I had the best luck with the cheese crust using 25g of finely grated Parmesan-Reggiano cheese.
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
Will make this over and over. I added mushrooms and green onions and served with sliced tomatoes. Delicious. - 22 Sep 2017 (Review from Allrecipes US | Canada)
Great omelet. Have done with sharp cheddar as well as the Parmesan, Takes longer to get the crisp on the cheddar but well worth it. A bit of sauteed onions and mushrooms makes a great filling but this is terrific just as it is. - 19 Feb 2018 (Review from Allrecipes US | Canada)