How to make a Norwegian puffed omelette, recipe for cooking a Norwegian omelette in a pan in which the use of grated Parmesan and emmental flakes is foreseen.
Ingredients for 4 people
- 6 eggs
- 30 gr flaky emmental
- 30 gr grated Parmesan cheese
- 50 gr butter
- salt
Preparation of the Norwegian puffed omelette
Lightly beat in a pan, three whole eggs and three yolks with the grated Parmesan and a pinch of salt, keeping aside the three remaining egg whites.
Beat the egg whites until stiff and add to the rest, taking care not to disassemble them.
Melt the butter in the pan, as soon as it has become hot add the mixture, making it expand on the bottom of the pan, then with the help of a spatula remove the edges.
As soon as the eggs start to become solid, pour the flakes of emmental in the middle, then, giving a few small strokes to the handle of the pan, slide the omelette towards the edge, before folding it in two with the help of the spatula.
Once this procedure is completed, serve immediately on the table, to keep in mind that, like most omelettes, it should be still hot.
