Parmesan Omelette Recipe

Photo: Eric Wolfinger, courtesy Random House LLC

From Yahoo Food’s Cookbook of the Week: Prune

Omelette with Parmesan
1 order

2 eggs, at room temperature
Parmesan cheese, shaved
sweet butter
Maldon sea salt

Beat eggs.

Melt a knob of butter in 7-inch nonstick omelette pan over medium flame. When butter foams but before it colors, add eggs.

With heatproof rubber spatula, drag eggs into center from noon, 3 o’clock, 6 o’clock, and 9 o’clock. Repeat in opposite direction, from center of omelette to outer edge, but move ahead an hour so you are not cutting the same path—1 o’clock, 5 o’clock, 7 o’clock, and 11. Let loose egg run into the path of the spatula cuts until all is set. When moist but not raw/wet, add Parmesan evenly, and allow omelette to set and get a slightly golden exterior while cheese softens.

Turn out by fully inverting onto plate and season with Maldon salt. Don’t fold in half.

There’s nothing to hide behind here, so please keep it tight.

Make sure your pan is the right temp, your butter is foaming and not sizzling, your eggs are fully beaten to their greatest volume, and that your Parm is neatly shaved and distributed evenly. Some of your omelettes have been greasy and flat and over-Parmed. Take care.

Have you mastered the omelette? Tell us your tricks.