The light fresh onion omelette recipe allows you to prepare a simple yet tasty omelette that can be both a second course and an appetizer.
With onions, a few eggs, and grated cheese, you’ll have a good and genuine meal, ideal for filling sandwiches on trips or picnics.
As I mentioned, it can be a great appetizer; I serve it as part of a rustic dinner alongside other vegetable omelettes cut into squares, small portions of eggplant parmesan, and a few spoonfuls of caponata.
But don’t make too little; I guarantee it will be a hit because this “omelette” is truly delightful.
And not only that, the onion, which is the star, has many important properties: it helps reduce bad cholesterol levels, contains vitamin C, iron, vitamin E, selenium, iodine, zinc, and magnesium.
It is anti-flu, anti-hemorrhagic, toning for veins and arteries, and an excellent diuretic and depurative. It also helps eliminate water and reduces water retention.
Even the water in which we boil the onion will acquire some of its beneficial effects, so at the end of cooking, let’s not throw this water away! Instead, use it to extend soups and stews!
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 173.75 (Kcal)
- Carbohydrates 12.68 (g) of which sugars 4.81 (g)
- Proteins 10.75 (g)
- Fat 9.31 (g) of which saturated 4.16 (g)of which unsaturated 3.24 (g)
- Fibers 2.06 (g)
- Sodium 226.62 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs onions (fresh)
- 5 eggs
- 2.12 oz Grated Grana Padano
- to taste salt
- to taste pepper
- 0.71 oz breadcrumbs
- 0.18 oz parsley
- 2 tsps extra virgin olive oil
Tools
- Cutting board
- Knife for vegetables
- Pan non-stick bottom diameter 8 inches
Steps
To make the light fresh onion omelette recipe, start by cleaning the indicated amount of fresh onions, also keeping the tender green parts.
On a cutting board, use a kitchen knife to cut the onions into not too thin pieces.
Blanch in lightly salted water for 8/10 minutes, until the onions are soft but not mushy.
Then let them drain and cool in a colander.
In a large bowl, mix the eggs with grated Grana, finely chopped parsley, fine salt, and black pepper.
Place the onions in a dish and coat them with breadcrumbs.
Then add them to the beaten eggs until everything is well mixed.
Heat a pan greased with oil (I use extra virgin olive oil, but seed oil can also be used) and when it is moderately hot, pour in the mixture and level it with a spatula.
Cover with a lid and cook on the smallest burner at minimal flame for about 10/12 minutes, carefully shifting the pan so that the flame gradually heats different parts of the pan.
If our omelette is quite thick and needs to be left on the flame for longer, you can add a little water here and there between the edge of the omelette and the pan’s wall, even if you intend to use minimal oil.
When we notice it is firm and golden enough to flip, do so using a plate and proceed as follows: first, prepare a napkin greased with oil next to the pan.
Then place a flat plate on the omelette (it shouldn’t be too large or it will hit the pan and won’t hold the omelette) and holding it firmly with your right hand, flip the pan with a decisive motion holding the handle.
In this way, the omelette will fall onto the plate.
At this point, grease the pan again and slide the omelette back into it.
Cook for another 5 minutes on this side, always shifting the point where the flame touches the pan and covering with a lid.
Then remove from heat.
The light fresh onion omelette in the pan is now ready.
It is good served hot or at room temperature.
Store in the fridge for about a couple of days, well-sealed in an airtight food container.
Store in the fridge for about a couple of days, well-sealed in an airtight food container.
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