Red Onion Omelette
This 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.
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
Calories: 246kcalCarbohydrates: 5.5gProtein: 15.4gFat: 18.4gSaturated Fat: 6.6gFiber: 1.1gSugar: 2.9g
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