This simple red onion omelette recipe will ensure you get the perfect omelette every time, soft and fluffy with a tasty red onion and cheese filling. It takes just 10 minutes from start to finish, and has plenty of protein to keep you feeling full.
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Why you'll love this healthy recipe
- This easy red onion omelette is perfect for a quick lunch or cooked breakfast. It's ready to eat in just 10 minutes with a couple of store cupboard ingredients, and you can scale the recipe up if needed.
- Eggs, onion and cheese (if you like) is a filling combination, low in carbs, with plenty of protein to keep hunger pangs at bay.
- Red onion omelette is nutrient-dense. Whilst all onions are good for you, red onions are especially high in antioxidants. Eggs also contain antioxidants as well as several vitamins and minerals.
- A quick and easy vegetarian meal that's low calorie, and gluten free.
Ingredients
Eggs. Essential for an omelette, use whichever size you have on hand.
Red onions are perfect in this omelette as they have a mild flavour and delicious sweetness. The onions are cooked before they are added to the omelette.
Of course if you prefer you can use the usual variety of yellow onions if that's what you've got available.
Cheese is optional in the recipe but I think the flavour goes perfectly with eggs and onions. A tablespoon of grated mature Cheddar is just right to add a delicious cheesiness without being overpowering or too oily.
Olive oil, or another healthy cooking oil for the pan to help brown the onions and stop the omelette from sticking to the pan.
Seasoning. If you are using cheese, don't overdo the salt, as cheese is already quite salty. Add plenty of black pepper to taste.
How to make the best red onion omelette
Peel and finely chop the red onion so that it cooks through evenly. I prefer to cut the onion into small dice, but you could also slice it thinly.
Heat a 6-7 inch pan over a medium heat. Add a drizzle of olive oil and sauté the red onions for 3-4 minutes until they soften and begin to turn brown and caramelise.
Remove the onion from the pan and set aside. Wash out the pan.
Crack the eggs into a small bowl and mix together with a fork. They don't need to have air whisked into them, this is just to mix the whites and the yolks.
Put the clean pan back on the heat and add another drizzle of olive oil. Once the pan is hot, add the eggs and tip the pan to spread them out evenly.
As soon as the mixture starts to set around the edges (within 30 seconds), take a spatula and pull the edges of the omelette into soft folds towards the centre, allowing the uncooked egg to run out to the edge. Repeat a couple of times more until the omelette is just set.
Sprinkle the cooked onions and grated cheese (if using) across the top of the omelette. Insert a spatula under one half of the omelette and flip it over so that it is folded in half. Serve immediately.
Expert tips
Using the correct size of pan is critical for making the best omelette. The right ratio of eggs to pan size will ensure that your omelette is neither too thin and rubbery, or too thick and eggy.
I recommend the following pan sizes:
| 2 egg omelette | 6-7 inch pan | 15-17cm pan |
| 3 egg omelette | 7-8 inch pan | 17-20cm pan |
| 4 egg omelette | 8-9 inch pan | 20-23cm pan |
| 6 egg omelette | 10-11 inch pan | 25-28cm pan |
| 8 egg omelette | 12 inch pan | 30cm pan |
A non-stick pan will make life easier when it comes to removing the omelette from the pan.
It's also important to wash out the pan between cooking the onions and the eggs. I've learned this from personal experience! If there is residue from the cooked onions, the omelette is much more prone to sticking.
Variations and serving
- Add in other veggies if you like. Spinach is perfect as it wilts down very quickly
- Switch the cheddar for goat's cheese or feta
- Add some herbs. As well as classic parsley, you could also add some thyme leaves to the egg mixture
- Try a red onion and mushroom omelette. Saute the mushrooms in the pan with the red onion, allowing any excess moisture to evaporate
I like to serve my red onion omelette with a colourful salad on the side, or some homemade healthy coleslaw.
Frequently asked questions
Yes, unless you specifically want to eat raw onions, you'll need to cook the onions first as they won't cook through inside the omelette. Cooked onions have a more mellow, sweeter flavour that goes perfectly with eggs.
A standard omelette for one person usually uses 2 or 3 eggs. Whether you use 2 or 3 eggs will depend on how hungry you are, as well as the size of the pan you have. A 6-7 inch pan is perfect for 2 eggs, 3 eggs are better for a 7-8 inch pan. If you prefer, you can make a larger omelette for more people with 4, 6 or 8 eggs.
Other healthy egg recipes
Eggs are ideal for a quick and easy high-protein meal. Why not try some of these other healthy recipes?
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Recipe
Red Onion Omelette
Equipment
- 6-7 inch non stick frying pan
Ingredients
- 2 eggs
- ½ red onion
- 15 g cheddar cheese grated, optional
- 1 teaspoon olive oil
- seasoning
Instructions
- Peel and finely chop the onion into small dice.
- Heat the pan over a medium heat and add a drizzle of olive oil. Add the onion and saute for 3-4 minutes until golden.1 teaspoon olive oil, ½ red onion
- Remove the onions from the pan and set aside. Wash the pan.
- Crack the eggs into a small bowl and whisk with a fork to blend the whites and yolks. Add a generous pinch of pepper and a little salt.2 eggs, seasoning
- Place the pan back on a medium heat and add a drizzle of olive oil.
- Add the eggs to the pan and tip the pan to spread them out evenly. As soon as the mixture starts to set around the edges (within 30 seconds), take a spatula and pull the edges of the omelette towards the centre, allowing the uncooked egg to run out to the edge. Repeat a couple of times more until the omelette is just set.
- Spread the cooked onions and grated cheese across the top of the omelette. Insert a spatula under one half of the omelette and flip it over so that it is folded in half. Serve immediately.15 g cheddar cheese
Notes
- Ensure that you use the right size of pan. For a 2-egg omelette, use a 6-inch pan, a 7-8 inch pan for 3 eggs and an 8-9 inch pan for 4 eggs. For a 10-11 inch pan, you'll need 6 eggs.
- Wash the pan after cooking the onions. Otherwise, the omelette will be more likely to stick to the pan.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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