This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour.
Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
1 tablespoon olive oil
2-3 stalks spring onions, finely sliced
1 medium (or 1/2 a large) brown onion, roughly chopped
Heat a medium frying pan on medium-high heat with the oil.
When the oil is hot, add the onion and cook, stirring, for 2-3 minutes with a pinch of salt until softened. Add the spring onion and cook for a further minute.
While the onions are cooking, beat your eggs in a bowl with a generous pinch of salt.
Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your pan is hot enough after flipping, it should only take another 10 or so seconds to completely cook.