I also tried this with cheddar, and it works pretty much the same. There is one catch, in that you need a nonstick pan for this to work, but other than that, not much can go wrong, and so much can go right. Like what to stuff in the middle. As long as you heat it first, a reasonable amount of any classic omelet filling would shine.
This will also work whether you use one or three eggs, depending on the texture you’re going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more. I hope you give this great new omelet technique a try soon. Enjoy!
Ingredients for one Parmelet:
8-inch non-stick pan
1 teaspoon olive oil
25 grams (just shy of 1-ounce) finely grated Parmigiano-Reggiano cheese
1,2, or 3 large eggs, beaten
1/8 teaspoon water per egg
salt and freshly ground black pepper to taste
pinch of cayenne