Ingredients
Scale
Ingredients (Serves 1)
- 2 large eggs
- 1 tablespoon whole milk or cream (optional, for creaminess)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon capers, rinsed and chopped
- 1 tablespoon olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon grated Parmigiano-Reggiano for garnish
Instructions
Instructions
1. Prepare the Egg Mixture
- In a bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until well combined.
- Stir in the chopped parsley and capers.
2. Heat the Pan
- Heat the olive oil or butter in a nonstick skillet over medium-low heat. Swirl the pan to coat evenly.
3. Cook the Omelet
- Pour the egg mixture into the skillet. Let it sit undisturbed for about 10 seconds, allowing the bottom to set.
- Using a spatula, gently lift the edges of the omelet, tilting the skillet to let the uncooked egg flow underneath. Repeat until the eggs are mostly set but still slightly soft on top.
4. Fold and Finish
- Carefully fold the omelet in half or roll it up. Slide it onto a plate.
- Sprinkle with grated Parmigiano-Reggiano if desired.
5. Serve
- Serve immediately, accompanied by a slice of crusty bread or a light salad if desired.
