Frico Omelette

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Frico refers to a crispy cheese that is the wonderful result of toasting shredded hard cheese like Parmesan, Romano, Asiago, or even Manchego in a skillet or oven.  Once it cools slightly, you can lift it off with a spatula and even shape it however you please, like a cone or bowl shape.

I’ve used the technique here to “top” an omelette so you start the frico on the bottom of the skillet, adding the egg and whatever else you please, then when it’s turned out the crispy, salty frico will be the top of the omelette, yielding a gorgeously crunchy flavorful exterior to the fluffy, eggy interior.  So good!

Tap the frico with your fork.  That’s the sound of a crispy flavor bomb encasing the light and airy egg.


The best part.  This takes only a couple minutes to put together for breakfast, brunch, lunch or a light dinner with perhaps a side salad or good crusty bread with olive oil to dip.

Frico Omelette




Makes 1 Omelette


2 Tablespoons grated Parmesan or Manchego cheese
1 handful argula or spinach
2 eggs, beaten with 1 teaspoon water or milk
Pepper
Salt to taste (you won’t need much if any since the cheese is pretty salty)




In a medium nonstick skillet over medium low heat, sprinkle or grate in the cheese so it covers the skillet pretty evenly.  Let it slowly start to bubble and become slightly toasted and brown.  Toss the arugula on top and then pour over the beaten eggs.  As soon as the eggs start to set, carefully run a thin spatula around the edges to release.  Flip the omelette over briefly to set on the other side (about 20 seconds).  Slide out onto a servng platter and gently fold over so you can see the frico on top of the omelette.  It should be crisp on the exterior and still fluffy in the center.  Dig in.