15 min.
2 (out of 3)
Vegetarians
Carnivores
Pescatarians
No
1
editor's note
The reason why people love French omelettes is bi-fold. The 1st reason is the bubbly soft texture of an omelette. And the second is melted cheese. That is slowly running out of the inner core of an opened omelette. What else could I add to convince you to beat up some eggs. And try out this recipe. Probably you need to tailor my instructions. For I cook on direct induction. And you might cook on gas. Hence my suggestion to prepare this dish a few times. And adjust the instructions. According to your conditions & requirements
ingredients
- 2 eggs
- 1 cup of freshly grated Parmigiano-Reggiano cheese
- 10 gr. of cream butter
- 1 tbs. of olive oil
- Optional: freshly grounded pepper
TOOLS
- Grate cheese
- Break eggs in bowl
- Beat eggs with whisk until all liquids turn into foam
- Act swiftly
- The longer you wait, the more foam will loose its cool
- Turn on the heat
- Add butter & oil to skillet
- Wait until butter is melting
- Stir and mix oil & butter with spatula
- Pour in egg foam
- Make sure the foam has been evenly poured into the skillet
- Cover skillet with lid or plate
- Wait 2 minutes
- Remove lid or plate
- Take spatula and slowly unstick your omelette from the bottom of skillet
- When you can turn your omelette without breaking it
- Turn it
- Act swiftly, again
- Give your skillet a few shakes, so some air will come in between your omelette and bottom of the pan
- Add grated cheese
- With your spatula. Lift and press half of your omelette to the other side. So you get this half moon shaped eggy pancake
- Place lid or plate on skillet
- And count back from 30 to 0
- Remove lid or plate
- And lift your omelette out of skillet
- Serve on a plate
- Add freshly grounded pepper
- Bon appétit!
