Thin omelets become tender ribbons in this savory egg breakfast. Garlic butter, Parmesan, parsley and black pepper bring the flavor.
Cook, roll and slice
Let each egg sheet set firmly before turning with a wide spatula. Slide onto a clean board, cool just enough to handle, then roll and slice. Fold gently into the warm garlic butter to keep the ribbons intact.
Parmesan & Black Pepper Egg Ribbons
Thin omelet ribbons tossed with garlic butter, Parmesan, parsley and black pepper. The ribbons are made from eggs rather than flour pasta.
Instructions
- Whisk eggs with a little salt. Heat a nonstick skillet over medium heat with half the oil.
- Pour in half the eggs and tilt to spread thinly. When set enough to lift, turn carefully with a wide spatula. Finish cooking until firm with no wet egg. Repeat with remaining oil and eggs.
- Move the cooked sheets to a clean board. When cool enough to handle, roll loosely and cut crosswise into narrow ribbons.
- Melt butter over gentle heat in the skillet. Briefly soften garlic without browning, then fold in the ribbons, cheese and parsley. Heat thoroughly and finish with freshly ground pepper. Serve immediately.
Notes
Inspired by Delish’s Cacio E Pepe Egg Noodles. These are omelet ribbons, not conventional egg pasta. Two servings and timing are editorial estimates. Cook egg sheets until firm throughout; egg dishes should reach 160°F. Refrigerate leftovers promptly and reheat to 165°F. No nutrition or dietary claims are supplied.
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Let us know how it was!Inspired by Delish’s Cacio E Pepe Egg Noodles.