The RED ONION OMELETTE is a savory and tasty dinner saver. You can enjoy it either hot or cold, in any season, and it’s perfect for filling sandwiches, or cut into cubes for a delightful appetizer.
Moreover, it is a very economical dish. Unlike omelets, it is cooked on both sides, so I recommend using “omelette turner” pans that will make this operation easier for you.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 2 red onions
- 2 tablespoons cornstarch
- 4 tablespoons grated Parmesan cheese
- 1/4 cup milk
- to taste salt
- to taste dried parsley
- to taste peanut oil (to grease the pan)
Tools
- Bowl
- Whisk
- Knife
- Cutting board
- Pans
Steps
Peel the red onions, chop them coarsely, and cook them for about 10 minutes in a pan with a drizzle of extra virgin olive oil and a pinch of salt.
Once cooked, set them aside and let them cool.
Break the eggs into a bowl, add the grated Parmesan cheese, salt, and beat vigorously with a whisk.
Add the milk, cornstarch, and parsley, and mix everything. If lumps form, use an immersion blender.
Add the onions and mix.
Grease a non-stick pan with a little oil, preferably a double or “omelette turner“.
Cook on low heat for about 8/10 minutes, then flip it over.
Continue cooking for another 8/10 minutes.
Our red onion omelette is ready. You can serve it hot or cold.
Storage and Tips …
Store in the fridge covered with plastic wrap or aluminum foil.
Consume within 2 days
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
