Boozy Onion Omelette Recipes

SAVORY OMELET FOR ONE RECIPE BY TASTY

Steps:

• Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
• Whisk the ingredients until they form a mixture.
• While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
• Once the pan is hot, pour the egg mixture into it.
• Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
• Add the garlic and onion into the pan.
• After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
• Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
• Set up a tortilla on a plate, and place the cooked omelette onto it.
• If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
• Place a second tortilla over the omelette. Cut into halves and serve.
• Enjoy!

BOOZY ONION OMELETTE

Steps:

• Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix.
• Lightly coat a non-stick frying pan with oil. Heat.
• Stir-fry onion slices until translucent and fragrant.
• Add in egg mixture and leave to set.
• Flip over to cook the other side.
• Serve hot when omelette is cooked to a golden brown on both sides.

BRITTA'S MOM'S FRENCH ONION SOUP OMELET

Steps:

• Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate.

CHILLI CHEESE OMELETTE

Steps:

• Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
• Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
• Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

ONION CHEESE OMELET

Steps:

• Combine eggs, salt substitute, and minced onion.
• Heat olive oil in a medium skillet over medium heat.
• Add egg mixture and tilt pan to distribute evenly in pan.
• Cook over medium heat until set.
• Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

POTATO AND ONION OMELETTE

Steps:

• Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
• In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
• Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
• When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
• Serve hot or at room temperature on a round china or glass plate.