Omelet with Cheese
A rich and savory omelet incorporating grated Parmesan cheese and a touch of cream, based on a classic Anglo-Indian recipe.
Ingredients
- 6 whole Eggs
- 4 ounces Parmesan cheese, grated (Approximately 1 cup grated)
- 2 tablespoons Butter (Original recipe calls for 4 ounces (1 stick), which is excessive by modern standards. Use enough to coat the pan generously.)
- 2 tablespoons Heavy cream (Described as a 'small quantity' in original text)
- 0.5 teaspoon Salt (Adjust to taste)
- 0.25 teaspoon Black pepper (Freshly ground preferred)
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Instructions
- 1Crack the eggs into a mixing bowl and beat them well until yolks and whites are fully combined. Add the cream, salt, and pepper, and whisk to incorporate.
- 2Stir the grated Parmesan cheese into the beaten egg mixture until evenly distributed.
- 3Place a frying pan over medium heat and add the butter. Allow it to melt and foam slightly, ensuring it coats the bottom of the pan.
- 4Pour the egg and cheese mixture into the hot pan. Let it set for a moment, then gently lift the edges to allow uncooked egg to flow underneath. Cook until the bottom is golden and the top is mostly set but still slightly moist.
- 5Fold the omelet in half or roll it carefully. Slide it onto a warm plate and serve immediately.
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