Egg-Cellent Parmigiana
Savory Parmesan and Butter Omelette Dinner
20 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Italy meets the pantry in this dinner-worthy omelette, where eggs and parmesan are not just breakfast buddies, but stars of a simple, satisfying evening meal. You’ll master the art of tender eggs and the cheese-melt sweet spot.
Equipment needed
- 10 to 12-inch nonstick skillet
- Mixing bowl
- Silicone spatula
- Whisk
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large mixing bowl. Whisk together with water, a generous pinch of black pepper, and the flour until the mixture is smooth and a little frothy.
- 02Heat a 10 to 12-inch nonstick skillet over medium-low heat. Add 1 tbsp butter and let it melt, swirling to coat the pan.
- 03Pour in one quarter of the egg mixture (about 1 cup). Let it sit, undisturbed, for about 30 seconds until the edges start to set.
- 04With a silicone spatula, gently push the cooked edges toward the center, letting uncooked egg flow out to the edges. Repeat until it’s mostly set but still a bit runny on top.
- 05Sprinkle 1/4 cup parmesan evenly over the surface. Let it sit for 30 seconds until the cheese starts to melt.
- 06Use the spatula to fold the omelette gently in half, and slide it onto a plate. Top with a little extra butter and a pinch more parmesan if you like.
- 07Repeat steps 2 through 6 three more times with the remaining egg mixture, butter, and cheese for a total of four omelettes.
- 08Serve immediately, with black pepper to taste.
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