- serves 3 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
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
- Whisk the egg (or eggs) in a large bowl. Add salt and pepper to season.
- Heat 10 g butter in a heavy-based frying pan until slightly browned and bubbling.
- Pour in ⅓ of the whisked eggs and use a fork to lightly fluff the top and create some texture.
- 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.
- Take the omelette off the heat and gently fold it into thirds over itself. Repeat with remaining ingredients.
- 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.
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