Cheese And Onions Omelette
Juicy omelette
Equipment
- 1 Pan big enough.
Ingredients
- 4 eggs
- 5 grams grated Parmigiano Reggiano (0.17 oz) (Or at your taste)
- 50 grams grated Mozzarella cheese (1.76 oz)
- 1 bunch green onions (Just green side is softer)
- 1 tbsp butter
Instructions
- Cut very small scallions, grate mozzarella in threads and grate a little Parmigiano Reggiano cheese very fine (Sardo is nice too).5 grams grated Parmigiano Reggiano, 50 grams grated Mozzarella cheese
- Beat the eggs with the mozzarella and cheese well mixed and let them rest for a minute.4 eggs
- Cook the scallions for no more than 1 minute with a teaspoon of butter (A good tip is to use more butter to get a creamier omelette).1 bunch green onions
- Pour the mix to the pan and stir with a rubber spatula while moving the pan in circles to mix everything well and cook the eggs faster.
- The point is very precise and it is very easy to overcook it if you are not careful, over a very high heat the egg cooks almost immediately.
- Once the bottom of the egg is cooked and the top is still semi liquid/raw, fold it almost in half, leaving about 3 cm to seal the omelette when you turn it over.
- It has to be cooked barely golden on the outside and a little liquid inside. We want a juicy omelette. That’s all!
Video
Notes
The amount of cheese and green onion are to your liking.
If you keep the omelette juicy is much tastier.
The mozzarella cheese will make the omelet look juicier than it really is, so be careful not to overcook. When you remove the omelette from the pan, its own heat will continue to cook it a little more. If you want this omelette as a side dish just reduce the amount of ingredients in half.
If you keep the omelette juicy is much tastier.
The mozzarella cheese will make the omelet look juicier than it really is, so be careful not to overcook. When you remove the omelette from the pan, its own heat will continue to cook it a little more. If you want this omelette as a side dish just reduce the amount of ingredients in half.