1 Serve
5 Mins
128 g
18 g
15 g
Crack the eggs into a bowl and beat them lightly with a fork until just combined, ensuring the whites and yolks are mixed but not overly aerated.
Ingredients, vitamins, and health benefits
Egg
Butter
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
213 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
272 mg / 1,250 mgPotassium
1778 mg / 4,700 mgSodium
2093 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
194 µg / 55 µgFiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
9 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Place a 20cm non-stick frying pan over medium heat and add one knob of butter, allowing it to melt and foam without browning.
Whisk the Parmesan, salt, and pepper into the beaten eggs, then pour the mixture into the hot pan.
Gently stir the eggs with a spatula, drawing the mixture from the edges toward the center to create soft folds, stopping while the eggs are still slightly moist.
Tilt the pan to roll the omelette onto a serving plate, then finish by rubbing the remaining knob of butter over the top for a glossy glaze.
Parmesan Cheese
Salt And Pepper
Vitamin A
6 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
213 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
272 mg / 1,250 mgPotassium
1778 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
8 g / 50 gSaturated Fat
9 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
40
g36
g27
g
French
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
194 µg / 55 µgAlcohol
0 g