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My Omelette

A community recipe by

Not tested or verified by Nigella.com

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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.

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 onion (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)
  • scallion (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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