Layered Omelette with Parmesan & Herbs
- serves 2
Courtesy of Giovanni Apollo of Apollo World Restaurants, Montreal, Quebec.
salt and pepper
¼ cup minced chives
¼ cup minced parsley
¼ cup minced basil
1 cup tomato marinara sauce
¼ cup shaved parmesan reggiano
micro greens for garnish
1. Crack eggs into a bowl, add salt, pepper and herbs and briefly whisk. In a non-stick frying pan, add a splash of olive oil and pour the egg mixture into a very thin layer on the bottom of the pan. Cook slowly on low heat until the omelette is cooked.
2. Transfer to a plate, then take a small, circular cookie cutter and cut out circles of the omelette. Layer the egg circles with the marinara tomato sauce until you have a tasty little stack. Add parmesan reggiano to the egg tower, and top with micro greens for garnish.