Boozy Onion Omelette Recipes

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.

FRENCH ONION OMELET

Steps:

• In a 10-inch ovenproof skillet heat oil over medium heat.
• Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often.
• Remove 1/4 cup cooked onion mixture and set aside.
• Stir green onion, mustard, and thyme into skillet.
• In a bowl beat together eggs, water, salt, and pepper.
• Stir in 1/3 cup of the cheese.
• Pour into skillet.
• Bake in a 375°F for 15 minutes or until set.
• Top with remaining cheese and reserved onion mixture.
• Cut into wedges.
• Makes 6 main-dish servings.

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.