This was an experiment in the kitchen that has since turned my family into addicts. I have enjoyed toasted parmesan used as garnish and edible bowls, so i figured why not turn it into a crust? Turns out it’s a simple, easy twist on a breakfast staple that makes a world of difference.
It took a little practice for me to get the technique down, but once successful I was treated to a custardy omelet jacketed with a golden brown, crisp, delicious crust. Trust me, it’s scrumptious enough that the insides don’t really matter. Go easy on salt in the eggs, though, as the parmesan will impart a real punch. The parmesan measure is approximate; you want a fairly healthy layer in the pan. The trick is not to over-agitate the eggs when you first putt the egg in; it’s easy to pick the cheese right up off the pan and into your egg mixture. Still tasty, but it kills the texture.
Filling could of course be whatever, but this is my favorite. The mache greens were a happy discovery on a trip to Ohio, of all places. They come in airy little clusters of small, oval leaves on long stalks with a bit of wispy root matter still on. Apparently it’s a European crop, mild and nutty. They lost some flavor when I wilted them the first time, so now I just toss them in fresh. Have used baby spinach in lieu.
Pardon the lengthy instructions. Don’t know how detailed this should be, so I just put it all out there.