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. I find myself making this one for myself maybe once or twice a day (mainly because the fridge is empty..). But it’s great to make for a quick breakfast. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. You have to try this one!
Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
1 medium (or 1/2 a large) brown onion
1 pinch of salt
1 T of olive oil.
Heat oil in a skillet on high.
While waiting for it to heat up, dice onion and shallots and gently add to skillet when oil is hot (you can test the heat by adding 1 small piece of onion to the pan, when it sizzles, it is hot enough.)
Fry onion and shallots until onion begins to soften and brown slightly. Cook on high for about five minutes, stirring every minute or so.
While the onion/shallots are cooking, break your eggs into a bowl. Beat with either a fork or a whisk and throw in your 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 skillet is hot enough, after flipping, it should only take another 10 or so seconds to completely cook. Don’t leave them on your pan too long otherwise the eggs will overcook and become tough. (Note, when flipping omelette, it is very easy for it to break apart, this isn’t a big deal, it’s just slightly less pretty).
When cooked through, serve on a prettypretty plate (i stole this one from my friend, who got it from T2..), if you like, you can drizzle it with some bbq or tomato sauce.. Some sweet chilli sauce is particularly divine, but it’s perfectly lovely plain. To eat this omelette Fillo style would involve serving this with rice, diced tomatoes and fish sauce and maybe a steamed eggplant, but that’s another story =p