Emu egg omelette with Parmesan recipe

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for Rick’s Emu egg omelette with Parmesan recipe

SERVES 3

• 1 emu egg (or 8 large chickens eggs)
• 30g unsalted butter
• 30g parmesan
• Salad to serve
• Salt and black pepper to taster

How to make Rick’s Emu egg omelette with Parmesan cake

1. Whisk the egg (or eggs) into a large bowl, add salt and pepper to season.
2. Heat 10g butter in a heavy base frying pan until slightly browned and bubbling.
3. Pour in ⅓ of the whisked eggs and use a fork to lightly fluff the top and create some texture.
4. Add ⅓ of your parmesan and leave on the heat until the cheese has slightly melted.
5. Cook the eggs until the edges are set but the center is slightly wet.
6. Take the omelette off the heat and gently fold it into thirds over itself.
7. Add handful of salad to serve.

Happy cooking