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Recipe details
Open-Face Parmesan Omelette
A thin open-face omelette finished with melted Parmesan for a simple savory meal. A quick dinner idea, ready in 15 minutes.
≈ 168 kcal/100 g · ≈ 202 kcal/serving
15 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Large eggs2 pcs
Finely grated Parmesan15 g
Butter or cooking oil5 ml
Salt0.5 g
Black pepper0.2 g
Cookware and utensils
8-inch nonstick skillet
Bowl
Fork
Spatula
Fine grater
Directions
01
Beat the eggs with the salt and pepper in the bowl.
Products
Large eggs — 2 pcs; Salt — 0.5 g; Black pepper — 0.2 g
Action
Beat
Time
1 min
Temperature
Room temperature
02
Warm the oil in the skillet over medium heat.
Products
Butter or cooking oil — 5 ml
Action
Warm
Time
1 min
Temperature
Medium heat
03
Pour the eggs into the skillet.
Products
Large eggs — 2 pcs
Action
Pour
Time
1 min
Temperature
Medium heat
04
Draw the edges inward with the spatula while the center remains slightly fluid.
Products
Large eggs — 2 pcs
Action
Draw
Time
4 min
Temperature
Medium-low heat
05
Scatter the Parmesan over the open surface.
Products
Finely grated Parmesan — 15 g
Action
Scatter
Time
1 min
Temperature
Medium-low heat
06
Cover the skillet until the cheese melts and the egg reaches 160°F (71°C).
Products
Large eggs — 2 pcs; Finely grated Parmesan — 15 g
Action
Cover
Time
5 min
Temperature
Medium-low heat; 160°F (71°C) internal temperature
07
Slide the open omelette onto a plate.
Products
Large eggs — 2 pcs; Finely grated Parmesan — 15 g
Action
Slide
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
