Omelette with Parmesan
2 eggs, at room temperature
Parmesan cheese, shaved
Maldon sea salt
1. Melt a knob of butter in 7-Inch nonstick omelette pan over medium flame.
2. When butter foams but before it colors, add eggs.
3. With heatproof rubber spatula, drag eggs into center from noon, 3 o’clock, 6 o’clock, and 9 o’clock. Repeat in opposite direction, from center of omelette to outer edge, but move ahead an hour so you are not cutting the same path – 1 o’clock, 5 o’clock, 7 o’clock, and 11 o’clock. Let loose egg run into the path of the spatula cuts until all is set. When moist but not raw/wet, add Parmesan evenly, and allow omelette to set and get a slightly golden exterior while cheese softens.
4. Turn out by fully inverting onto plate and season with Maldon salt. Don’t fold in half.