This easy and incredibly delicious technique will up your omelet game. Learn how to achieve a crispy, inside-out Parmesan omelet in this video with Chef John. First, olive oil must be spread evenly over a cold non-stick pan before grating real parmiggiano onto the surface, roughly a 1/2 inch deep. Once on the stove the parmesan starts to bubble and cook. As soon as it starts to caramelize whipped eggs are poured over top and seasoned. Fold in half to reveal a beautifully browned, crispy parmesan omelet or parmelet! This will work whether you use one or three eggs, depending on the texture you're going for. Get the recipe for Chef John's Parmelet.