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Parmalet (Crisp Parmesan Omelet)

Chef John

"I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more."
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Ingredients

15 m servings 291 cals
Original recipe yields 1 servings (1 serving)

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Directions

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  • Prep

  • Cook

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  1. Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
  2. Drizzle olive oil into 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).
  3. 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. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.

Footnotes

  • Cook's Note:
  • I had the best luck with the cheese crust using 25 grams of finely grated Parmigiano-Reggiano cheese, or just shy of 1 ounce.

Nutrition Facts


Per Serving: 291 calories; 21.7 g fat; 1.9 g carbohydrates; 22 g protein; 352 mg cholesterol; 712 mg sodium. Full nutrition

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Reviews

Read all reviews 58
  1. 72 Ratings

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Most helpful positive review

As with all of Chef John's recipes, I make them as he suggests the first time I use the recipe. This omelette was delicious and perfectly crusted (if that is a word)! The second time I made it I...

Most helpful critical review

My cheese stuck to the bottom of the pan and eggs were pretty flavorless. Won't be making this one again.

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As with all of Chef John's recipes, I make them as he suggests the first time I use the recipe. This omelette was delicious and perfectly crusted (if that is a word)! The second time I made it I...

Thank you, Chef John, now this is my husband favorite omelet! I added added onions and turkey to mine. XOXO

Delicious! Love that cheesy crust.

Will make this over and over. I added mushrooms and green onions and served with sliced tomatoes. Delicious.

I made this with one egg and it was perfect! I topped the egg with some fresh spinach and a slice of chopped turkey bacon. So good! I recommend using high quality parm cheese for best flavor.

Yum... made this once without filling and a second time with ham and spinach.. wonderful quick dinner

AMAZING, thank you Chef John! I make omelets a lot and this just takes it to a whole new level, it is so good!

This was delicious and quite simple and quick to make. I didn't have parmesan/reggiano cheese so I used plain parmesan (fancy shred, from a bag). I needed more than 1 ounce to layer it 1/2" deep...

I made it as is. The video helped. It was great, and I will make it again!