Savory Onion Omelette
Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at brunch.
The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of flavor with briney delight, but the omelette is just as wonderful without cheese.
Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.
Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.
There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…
Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!
Ingredients-
1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste
Preparation-
*Video demonstration found here.
Heat olive oil to medium-high in a skillet, preferably nonstick.
As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.
While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.
Add eggs to onions in the skillet, season with salt and lower heat to medium-low.
Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.
Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.
Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.
Immediately serve to a plate and enjoy!
