- 6 large eggs
- 1/4 teaspoon fine sea salt
- 1/3 cup fresh herb leaves loosely packed
- 1/4 cup finely grated Parmigiano-Reggiano
- Pinch hot paprika
- 1 tablespoon extra virgin olive oil
Whisk together the eggs and salt in a large bowl just until they are broken up.
Mince the herbs and whisk them immediately into the eggs along with the cheese. Season lightly with hot paprika.
Heat the oil in a 9-1/2 inch non-stick skillet over medium-high heat until it is hot but not smoking. Add the eggs, which will puff up, and cook, using a spatula to pull the eggs back from the edges of the skillet as they solidify, allowing the uncooked egg from the center to run out to the edges. When the omelette is evenly set on the bottom but there is still a fair amount of uncooked egg on top, cover the pan and let it cook until the surface of the omelette is nearly cooked through, about 4 minutes. Flip the omelette out onto a large plate, then slide it back into the pan and continue cooking until it is just cooked through, about 2 minutes. Slide back out onto a large plate and either eat hot, or at room temperature.
4 to 6 servings