Layered Omelette with Parmesan & Herbs

  • serves 2

Courtesy of Giovanni Apollo of Apollo World Restaurants, Montreal, Quebec.

5 Ratings
Directions for: Layered Omelette with Parmesan & Herbs


4 eggs

salt and pepper

¼ cup minced chives

¼ cup minced parsley

¼ cup minced basil

olive oil

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.

See more: Eggs/Dairy, Breakfast, Brunch

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