Omelette with Parmesan from Prune (page 49) by Gabrielle Hamilton

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Notes about this recipe

  • Foodo on May 24, 2024

    Perfection!

  • stockholm28 on October 10, 2015

    Surprisingly, I'd never made an omelette with parmesan and have no idea why. It was delicious. I appreciated her technique with the precise instructions on the dragging the egg procedure. I did not let the egg brown as much as she specifies because I hate overcooked eggs. This was a nice dinner and it will be repeated for sure as I always have eggs, butter, and parm in the fridge.

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