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French Parmesan Omelet

Although you could say that an omelet is a classic, easy-to-make dish, it’s never wrong to try and improve your technique. That’s what this recipe is about: making a silky, sunny omelet, prepared ‘a la carte’. Serve it with refreshing arugula and juicy cherry tomatoes.
Although you could say that an omelet is a classic, easy-to-make dish, it’s never wrong to try and improve your technique. That’s what this recipe is about: making a silky, sunny omelet, prepared ‘a la carte’. Serve it with refreshing arugula and juicy cherry tomatoes.

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Ingredients

3 eggs
salt
pepper
1 teaspoon butter
1 tablespoon parmesan, grated
4 cherry tomatoes, halved (for serving)
1 ounce arugula for serving

Ingredients

Steps

1
Done

Add the eggs to a bowl, season with salt and pepper, and whisk them a little.

2
Done

Melt the butter in a skillet over low heat, then add the whisked eggs. Cook for 1 minute, until set on the bottom. Flip the omelet and cook it until set on both sides.

3
Done

Transfer on the work surface. Top it with parmesan. Roll.

4
Done

Serve the omelet on a bed of arugula together with halved cherry tomatoes.

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Nutritional Chart

260 kcal
Calories
20 g
Protein
17 g
Fat
7 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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