Caramelized onion and Feta omelette
A Banting breakfast on a budget!
|12||eggs — large|
|2||onions — sliced|
|olive oil — extra virgin|
|100 g||feta cheese — cubed|
|salt and freshly ground black pepper — to taste|
Cube your Feta cheese and set aside. Caramelize the onions and set aside.
For the omelette:
The secret to a fluffy omelette is the water added to the egg mixture.
Place 3 eggs, 2 tbsp water with salt and pepper to taste in a bowl. Use a fork to lightly whisk until well combined.
Add enough olive oil to a frying pan and heat over medium high heat.
Pour the egg mixture into the pan and tilt slightly from side to side allowing the mixture to cover the base of your pan.
As soon as the omelette sets gently stir and lift the egg mixture with a wooden spoon or spatula allowing the uncooked egg to run underneath, this will make your omelette more airy.
Cook for 1-2 minutes until set and golden underneath. The top should still be slightly runny, add 1/4 of the feta and 1/4 of the onion mixture to full the one half side of the omelette. Once you’ve added the fillings, lift one side of the omelette and fold it over to enclose the filling. Slide onto a serving plate and serve immediately.
Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.
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