Omelette fans have got to try this twist I came up with. Or at least I like to think I'm the originating genius:
Add a thin coating of fresh-grated parmesan all over the base of your non-stick omelette pan right after buttering. Give the cheese a chance to brown just slightly, then pour in the egg. Agitate carefully, using pan swirls and the corner of a silicone spatula in small/light motions so as not to disturb the cheese beneath very much. If the egg feels as though it's sticking, don't fret. That's just the delicious cheese. Continue cooking as normal, teasing under the omelette to make sure the cheese is unsticking once the egg is set. The omelette will slide into a tri-fold easily.
If you get it right, you'll have a most excellent golden brown crust of crisp, toasted parmesan. Seriously tasty.
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