Three-cheese omelette
A French-rolled omelette with hard cheese, cream cheese, and parmesan. Six minutes, two pans worth of texture, no plants required.
- Variant
- carnivore dairy
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 1
Ingredients
- 013 large eggs
- 0230 g aged cheddar, grated
- 0330 g cream cheese, in small pieces
- 0415 g parmesan, finely grated
- 0520 g butter
- 06Salt
Method
Whisk the eggs in a bowl with a pinch of salt until completely uniform — no streaks of white. Set the grated cheeses out where you can reach them.
Heat a non-stick pan (20-22 cm is ideal) over medium-high heat. Add the butter and swirl until it foams. The foam should subside but the butter should not brown.
Pour in the eggs. Immediately use a silicone spatula to push the cooked edges towards the centre while tilting the pan to fill the gaps with raw egg. Repeat for 30 seconds until most of the egg is set but the top is still wet.
Sprinkle the cheddar across the centre of the egg. Scatter the cream cheese over the cheddar. Sprinkle most of the parmesan over the top, holding some back.
With the pan tilted away from you, fold one third of the egg over the cheese filling. Then roll the omelette onto the plate — flip the pan so the omelette rolls out seam-side-down.
Sprinkle the remaining parmesan over the top. The residual heat melts it onto the outside.