Crunchy Parmesan Omelette
When you want a new twist on an omelette, try Chef John’s omelette because it is inside-out. The cheese is on the outside which forms a thin crunchy layer, yet the inside stays moist.
Ingredients:
¼ cup mushrooms (Chanterelles)
Splash of heavy cream
¼ cup high quality Parmesan Regianno – freshly grated
1 grass-fed egg
Olive oil
Mushrooms or salmon dip (optional fillings)
Directions:
Dry sautee the mushrooms (Chanterelles will release water), then set aside.
Whisk the egg with chopsticks (to aerate well) and add heavy cream, then set aside.
Lightly brush a pan with olive oil and turn on medium heat.
Cover the entire pan with a generous amount of grated Parmesan.
After the Parmesan bubbles and starts to turn golden brown, turn heat to low.
Pour the eggs and mushrooms on top of the Parmesan.
Add fillings if desired.
When the egg is firm but the top is slightly wet, fold twice to form the omelette.
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill
Original Recipe:
AllRecipes.com