Holy Yolk!
Ultra-Savory Parmesan Butter Omelette for Dinner
20 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
French diners know: eggs aren't just for breakfast. This simple yet luxurious omelette uses butter three ways, parmesan two, and dinner as destiny. Expect creamy layers, savory depth, and a quick master class in egg cookery.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large bowl. Add salt and pepper, then beat until fully combined and a bit frothy.
- 02Heat 1 1/2 tbsp butter and 1/2 tsp olive oil in a nonstick or well-seasoned 10-inch skillet over medium-low until foamy but not browned.
- 03Pour in a quarter of the egg mixture (about 1 cup), tilting the pan to spread it evenly. Let sit for 20 seconds, then use a spatula to gently pull the set edges toward the center while tilting the pan so uncooked egg fills gaps.
- 04When the top is barely set but still glossy, sprinkle 1/4 cup parmesan evenly over half the omelette. Fold the omelette over the cheese and slide onto a plate.
- 05Repeat steps 2–4 to cook three more omelettes, adding a bit of butter and oil each time.
- 06Top each omelette with a pat of butter and a shower of the remaining parmesan. Serve immediately.
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