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Recipe details
French Parmesan Rolled Omelette
A thin, gently rolled French omelette with a savory Parmesan filling, served warm.
≈ 216 kcal/100 g · ≈ 282 kcal/serving
15 minEasyFrench
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 egg2 pcs
finely grated Parmesan25 g
cooking oil5 ml
salt1 g
black pepper0.2 g
Cookware and utensils
20 cm nonstick frying pan
bowl
fork
rubber spatula
Directions
01
Crack the eggs into a bowl.
Products
large egg — 2 pcs
Action
crack
Time
1 min
Temperature
room temperature
02
Beat the eggs with the salt and pepper.
Products
large egg — 2 pcs; salt — 1 g; black pepper — 0.2 g
Action
beat
Time
1 min
Temperature
room temperature
03
Heat the oil in the frying pan over medium-low heat.
Products
cooking oil — 5 ml
Action
heat
Time
2 min
Temperature
medium-low heat
04
Pour in the eggs and tilt the pan to spread them into a thin layer.
Products
large egg — 2 pcs
Action
pour and spread
Time
3 min
Temperature
medium-low heat
05
Sprinkle the Parmesan over the still-soft surface.
Products
finely grated Parmesan — 25 g
Action
sprinkle
Time
1 min
Temperature
medium-low heat
06
Roll the omelette tightly with the spatula and heat until the egg reaches 74°C.
Products
large egg — 2 pcs; finely grated Parmesan — 25 g
Action
roll and heat
Time
3 min
Temperature
medium-low heat; 74°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
