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Recipe details
Parmesan Egg Tortilla
A thick savory round of set eggs and Parmesan, cooked in a skillet and cut into wedges.
≈ 184 kcal/100 g · ≈ 222 kcal/serving
25 minMediumOther
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 eggs100 g
finely grated Parmesan20 g
salt0.5 g
black pepper0.2 g
Cookware and utensils
8-inch nonstick skillet
bowl
fork
plate
spatula
Directions
01
Beat the eggs with the pepper and salt in a bowl.
Products
large eggs — 100 g; salt — 0.5 g; black pepper — 0.2 g
Action
Beat
Time
2 min
Temperature
Room temperature
02
Stir the Parmesan into the beaten eggs.
Products
finely grated Parmesan — 20 g; large eggs — 100 g
Action
Stir
Time
1 min
Temperature
Room temperature
03
Pour the mixture into a dry nonstick skillet over medium-low heat.
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Pour
Time
1 min
Temperature
Medium-low heat
04
Cook until the base is firm and the top is mostly set.
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Cook
Time
8 min
Temperature
Medium-low heat
05
Invert the tortilla onto a plate.
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Invert
Time
1 min
Temperature
Warm
06
Slide the tortilla back into the skillet.
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Slide
Time
1 min
Temperature
Medium-low heat
07
Cook the second side until firm and the eggs reach 160°F (71°C).
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Cook
Time
8 min
Temperature
Medium-low heat; egg reaches 160°F/71°C
08
Cut the tortilla into wedges.
Products
large eggs — 100 g; finely grated Parmesan — 20 g
Action
Cut
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available