By creating a crisp grated cheese crust as the base of this Parmesan omelet, the eggs turn out moist and tender. Easy and delicious for a different way to cook eggs.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
291 Calories
Recipe Instructions
Step 1
Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
Step 2
Drizzle olive oil into an 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).
Step 3
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.
Step 4
Remove pan from heat. Carefully use a spatula to fold parmalet in half. Transfer to a serving plate.
Ingredients
2 eggs
1 teaspoon olive oil
1 pinch cayenne pepper
kosher salt and freshly ground black pepper to taste
1 ounce freshly grated Parmigiano-Reggiano cheese, or a little less
