The Parmelet – Turning the Late-Night Omelet Inside Out

Like most late night, post-saloon culinary experiments, I wasn’t expecting too much as I attempted this crispy, inside-out parmesan omelet,

so I was fairly thrilled with how it turned out. The caramelized cheese had

formed a thin, but protective layer, and since the eggs had never directly

touched the pan, they were moist and tender.It might have been the cocktails talking, but I started to

think I had stumbled on to some sort of omelet hack, which improves both the

texture of the surface, and diminishes the chance of dry, bitter, overcooked

eggs. 

I also tried this with cheddar, and it works pretty much the same.There is one catch, in that you need a nonstick pan for this

to work, but other than that, not much can go wrong, and so much can go right.

Like what to stuff in the middle. As long as you heat it first, a reasonable

amount of any classic omelet filling would shine.

This will also work whether you use one or three eggs,

depending on the texture you’re going for. Using a single egg is kind of a cool

trick, since the cheese layer is almost as thick, and you can really appreciate

the crispness even more. I hope you give this great new omelet technique a try

soon. Enjoy!

Ingredients for one Parmelet:

8-inch non-stick pan

1 teaspoon olive oil

25 grams (just shy of 1-ounce) finely grated Parmigiano-Reggiano

cheese

1,2, or 3 large eggs, beaten

1/8 teaspoon water per egg

salt and freshly ground black pepper to taste

pinch of cayenne