My Omelette

A community recipe by lesliemeier

Not tested or verified by Nigella.com

Introduction

A different and delicious way to make an omelette.... giving you a soft creamy interior with a filling or seasoning and a crispy, golden, slightly crunchy, exterior with a parmesan flavour.

Ingredients

Serves: 1 - 2

Metric Cups

50 grams butter
1 splash of oil (olive, rape or flavourless oil)
3 eggs (deep yellow yolks)
2 tablespoons Parmesan cheese (finely grated)
spring onions (finely chopped - optional)
fresh parsley (optional)
fresh tarragon (optional)

2 ounces butter
1 splash of oil (olive, rape or flavourless oil)
3 eggs (deep yellow yolks)
2 tablespoons Parmesan cheese (finely grated)
scallions (finely chopped - optional)
fresh parsley (optional)
fresh tarragon (optional)

Method

My Omelette is a community recipe submitted by lesliemeier and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Break and beat eggs, season with salt and pepper.

Melt butter in non stick omelette pan and mix in oil.

Cover the base of the pan with the parmesan and put on mild heat.

Pour over beaten eggs. Turn up the heat a bit (but not fiercely) and allow eggs to set softly all the while the parmesan base will be getting brown and crispy.

Do not disturb the base, as this will spoil the special quality of this omelette. When the omelette reaches your desired doneness, add herbs, roll and serve on hot plate.

Also works filled with a small quantity of gruyere and cream, or any other savoury filing, bacon, tiny little golden croutons, a little well cooked spinach

Break and beat eggs, season with salt and pepper.

Melt butter in non stick omelette pan and mix in oil.

Cover the base of the pan with the parmesan and put on mild heat.

Pour over beaten eggs. Turn up the heat a bit (but not fiercely) and allow eggs to set softly all the while the parmesan base will be getting brown and crispy.

Do not disturb the base, as this will spoil the special quality of this omelette. When the omelette reaches your desired doneness, add herbs, roll and serve on hot plate.

Also works filled with a small quantity of gruyere and cream, or any other savoury filing, bacon, tiny little golden croutons, a little well cooked spinach

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