Parmalet (Crisp Parmesan Omelet)

Parmalet (Crisp Parmesan Omelet)

Parmalet (Crisp Parmesan Omelet)
The eggs in this Parmesan omelet come out moist and tender because of the crisp grated cheese crust that serves as the base. Using eggs in a different way can be simple and delicious.

Crack eggs into a mixing bowl.

Add 1/4 teaspoon water.

Whisk together until just beaten (do not overmix).

Drizzle olive oil into an 8-inch nonstick skillet.

Brush evenly over the bottom of the pan.

Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).

Place pan over medium-high heat.

Cheese will slowly start to melt.

When cheese starts to bubble and turn golden brown about 4 minutes pour eggs evenly over cheese.

Reduce heat to low.

Sprinkle with salt pepper and cayenne.

Cover and let eggs cook on low until they are set checking after the first 30 seconds.

For 2 eggs this should take about 1 minute total cooking time.