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Recipe details
Savory Parmesan Egg Cake
A small savory Parmesan egg cake with a browned edge and softly set center, cooked in a skillet.
≈ 291 kcal/100 g · ≈ 353 kcal/serving
25 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 egg1 pcs
finely grated Parmesan35 g
heavy cream30 ml
cooking oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
20 cm nonstick skillet
mixing bowl
whisk
flexible spatula
Directions
01
Whisk the egg, cream, salt, and pepper in a bowl.
Products
large egg — 1 pcs; heavy cream — 30 ml; salt — 1 g; black pepper — 0.2 g
Action
Whisk
Time
2 min
Temperature
room temperature
02
Stir the Parmesan into the egg mixture.
Products
finely grated Parmesan — 35 g
Action
Stir
Time
1 min
Temperature
room temperature
03
Heat the oil in the skillet over medium-low heat.
Products
cooking oil — 5 ml
Action
Heat
Time
2 min
Temperature
160°C / 320°F
04
Pour the batter into the skillet.
Products
large egg — 1 pcs; heavy cream — 30 ml; finely grated Parmesan — 35 g
Action
Pour
Time
1 min
Temperature
160°C / 320°F
05
Cook the cake until the edge is set and the center remains softly set.
Products
No products at this step
Action
Cook
Time
12 min
Temperature
160°C / 320°F
06
Slide the cake onto a plate and serve immediately.
Products
No products at this step
Action
Slide
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available