Ingredients
Scale
Ingredients (Serves 1)
- 2 large eggs
- 1 tablespoon milk or cream (optional, for creamier texture)
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh herbs, chopped (such as parsley, chives, thyme, or basil)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter or olive oil
Instructions
Instructions
1. Whisk the Eggs
- In a small bowl, whisk together the eggs, milk or cream (if using), a pinch of salt, and a few grinds of black pepper until well combined. Stir in half of the Parmigiano-Reggiano and half of the chopped herbs.
2. Heat the Pan
- Heat the butter or olive oil in a nonstick skillet over medium heat. Swirl to coat the pan evenly.
3. Cook the Omelet
- Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds, or until the edges begin to set.
- Using a spatula, gently push the cooked edges toward the center, allowing the uncooked eggs to flow to the edges of the pan. Repeat until the omelet is mostly set but still slightly soft on top.
4. Add Cheese and Herbs
- Sprinkle the remaining Parmigiano-Reggiano and chopped herbs over one half of the omelet.
5. Fold and Serve
- Using a spatula, carefully fold the omelet in half. Slide it onto a plate and garnish with additional herbs or cheese, if desired. Serve immediately.
