I’m always on the hunt for different variations on my morning eggs. The Parmelet is one of my favorite, more indulgent versions of the simple omelette, created by Chef John.
Basically you are just cooking a bunch of shredded Parmesan in a non-stick pan until it crisps up, then throw in some eggs, cover, and heat until the eggs are cooked. Pretty simple and very satisfying, particularly if you get the Parmesan extra crispy.
8-inch non-stick pan
1 teaspoon olive oil
25 grams (just shy of 1-ounce) finely grated Parmigiano-Reggiano cheese
1,2, or 3 large eggs, beaten
1/8 teaspoon water per egg
salt and freshly ground black pepper to taste
- Sprinkle a bit of oil into the cold pan. Spread around with a brush. Put pan on medium-high heat.
- Put in grated cheese to form an even layer all around the pan.
- Carefully watch the cheese as it starts to turn yellow and then light brown. Just at the instant that the cheese starts to crisp up and get golden brown, throw in the eggs.
- Turn the heat to low. Swirl around the eggs to get even coverage. (If you want to get extra fancy you can throw in some veggies or even more cheese at this point.) Cover.
- When eggs have set, flip and serve.
So so good!