Emu egg omelette with parmesan

This soft, fluffy omelette uses an emu egg for a uniquely Australian breakfast.

• serves

  3

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

Rick Stein's Australia

series • CookingPG

Ingredients

• 1 emu egg (or 8 large chicken eggs)
• 30 g unsalted butter
• 30 g parmesan
• Salad to serve
• Salt and black pepper to taste

Instructions

1. Whisk the egg (or eggs) in a large bowl. Add salt and pepper to season.
2. Heat 10 g butter in a heavy-based frying pan until slightly browned and bubbling.
3. Pour in ⅓ of the whisked eggs and use a fork to lightly fluff the top and create some texture.
4. Add ⅓ of your parmesan and leave on the heat until the cheese has slightly melted. Cook the eggs until the edges are set but the center is slightly wet.
5. Take the omelette off the heat and gently fold it into thirds over itself. Repeat with remaining ingredients.
6. Add handful of salad to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.