A delightful twist on the classic cheese omelette, enhanced with fresh herbs for a burst of flavor.
Crack the eggs into a mixing bowl.
Ensure no eggshells are in the bowl for a smooth mixture.
Season the eggs with salt, pepper, and nutmeg, then add the grated Parmesan cheese.
Mix the seasonings evenly for a consistent flavor.
Beat the eggs lightly with a fork until just combined.
Avoid overbeating to maintain a tender texture.
Heat a non-stick frying pan over medium heat and melt the butter until it begins to foam.
Ensure the butter coats the pan evenly to prevent sticking.
Pour the beaten eggs into the pan and let them cook undisturbed for a minute.
Swirl the pan gently to distribute the eggs evenly.
Sprinkle the shredded Gruyere cheese and chopped parsley over the eggs.
Distribute the toppings evenly for consistent flavor.
Fold the omelette in half using a spatula and cook for another minute.
Press gently to seal the omelette and melt the cheese.
Slide the omelette onto a plate and serve immediately.
Garnish with additional parsley for a fresh look.
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