PARMALET (CRISP PARMESAN OMELET)
I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
- Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
- 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 "parmalet" in half. Transfer to serving plate.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 1.9 g, Cholesterol 352.3 mg, Fat 21.7 g, Fiber 0.1 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 711.9 mg, Sugar 1 g
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Tommy Burchett
b_tommy70@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit.
Emmy Fisher
f100@hotmail.co.ukThis recipe was a disaster! I followed the instructions exactly and it still turned out terrible.
Hellen Ochieng
oh20@yahoo.comI tried this recipe but it didn't turn out well. I think I made a mistake somewhere.
Bukola Bolade
bolade.b@hotmail.comThe omelet was a bit undercooked. I think I'll cook it for more time next time.
Adonai Sword
sa67@hotmail.comThe omelet was a bit overcooked. I think I'll cook it for less time next time.
Thomas C. Gray
c-thomas@gmail.comThe omelet was a bit bland. I think I'll add some more salt and pepper next time.
Talal
talal18@yahoo.comThe omelet was good, but it was a bit too oily for my taste. I think I'll use less butter next time.
Kishno p
kishno22@hotmail.comThis omelet was a bit too salty for my taste. I think I'll use less Parmesan cheese next time.
Shahzaman275 Khan
s67@hotmail.frI'm not a big fan of omelets, but this one was really good. The Parmesan cheese added a lot of flavor and the eggs were cooked perfectly.
ibrahim raha
ibrahim27@yahoo.comThis was a great way to use up some leftover Parmesan cheese. I didn't have any fresh parsley, so I used dried parsley instead. It still turned out great.
Monsur Ali
m@yahoo.comI've been making this omelet for years and it's always a favorite. I like to add a dollop of sour cream and some chopped chives on top.
Sokhina Begum
begum-s@gmail.comThis is the best omelet recipe I've ever tried. It's so simple, yet so delicious. I love that I can use any kind of cheese I want.
King Spider147 (KingSpider147)
k_s44@hotmail.co.ukThis was my first time making an omelet and it turned out great! I followed the recipe exactly and it was perfect. I'll definitely be making this again.
Syed Atiq Ullah Shah
s_shah@hotmail.comI've made this omelet several times now and it's always a winner. It's a great way to use up leftover Parmesan cheese. I like to add some chopped vegetables, such as spinach or bell pepper, for a more colorful and nutritious meal.
Marry jain
m38@hotmail.com5 stars! This omelet was easy to make and turned out perfectly. I used fresh herbs from my garden and they really made the dish. Highly recommend!
Solo Wise
wsolo@aol.comThis omelet was a hit with my family! It was cheesy, fluffy, and packed with flavor. The Parmesan cheese added a nice richness and depth of flavor. I will definitely be making this again.