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Onion Omelette
2 servings | 25 minutes
Ingredients
1 tbsp Extra Virgin Olive Oil
1 1/2 Yellow Onion (large, sliced)
Sea Salt & Black Pepper (to taste)
6 Eggs (whisked)
1/2 cup Egg Whites
1 tbsp Parsley (chopped, plus more for garnish)
2 ozs Cheddar Cheese (shredded)
Directions
Heat the oil in a non-stick pan over medium heat. Add the onions and cook, occasionally stirring, for six to eight minutes or until softened. Season with salt and pepper.
Add the eggs and mix well. Add the parsley and cheese, and continue mixing for one minute. Cover and cook for five minutes.
Cover the pan with a large upside-down plate, place your hand on it, and quickly turn the omelette over on the plate before gently sliding it back into the pan. Cook for an additional four to six minutes, uncovered, until fully cooked.
Divide evenly between plates. Season with parsley, if desired, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: A 10-inch (25 cm) pan was used to make two servings. One serving is roughly half of the omelette.
More Flavor: Try with leeks, red onions, shallots, or a combination of them all instead of yellow onions.
Serve it With: A green salad and your favorite dressing.
Nutrition Facts
Amount per serving
Calories 454
Fat 31g
Carbs 11g
Fiber 2g
Sugar 8g
Protein 33g
Cholesterol 586mg
Sodium 504mg
Iron 6mg