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Recipe details
Open-Face Parmesan Omelette
A thin open-faced omelette finished with a savory Parmesan topping for a simple meal. A quick dinner idea, ready in 15 minutes.
≈ 207 kcal/100 g · ≈ 254 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 eggs100 g
finely grated Parmesan18 g
olive oil5 ml
black pepper0.2 g
Cookware and utensils
8-inch oven-safe skillet
Bowl
Fork
Spatula
Directions
01
Beat the eggs and pepper in the bowl.
Products
large eggs — 100 g; black pepper — 0.2 g
Action
Beat
Time
1 min
Temperature
Room temperature
02
Heat the oil in the skillet over medium-low heat.
Products
olive oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-low heat / слабый огонь
03
Pour the eggs into the skillet and leave them open-faced.
Products
large eggs — 100 g
Action
Pour
Time
3 min
Temperature
Medium-low heat / слабый огонь
04
Scatter the Parmesan over the surface.
Products
finely grated Parmesan — 18 g
Action
Scatter
Time
1 min
Temperature
Warm
05
Cover the skillet and cook until the egg reaches 160°F/71°C in the center.
Products
large eggs — 100 g; finely grated Parmesan — 18 g
Action
Cover
Time
6 min
Temperature
Medium-low heat; 160°F/71°C internal / слабый огонь; внутри 71 °C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
