Omelet with Onion
A classic savory omelet enhanced with finely chopped onion or shallot and parsley. Based on the traditional 'Omelet with Herbs' method, this variation calls for a little extra black pepper to balance the sweetness of the onion.
Ingredients
- 3 large Eggs (Fresh eggs are best)
- 1 tbsp Onion or Shallot, very finely chopped (Original text specifies a piece 'as big as the top of the thumb down to the first joint')
- 1 tsp Fresh Parsley, chopped
- 1 tbsp Butter
- 0.25 tsp Salt (To taste)
- 0.25 tsp Black Pepper, freshly ground (Use a little extra pepper than usual for this variation)
Instructions
- 1Finely chop the onion (or shallot) and the parsley. The onion should be chopped very fine to cook quickly.
- 2Break the eggs into a basin or bowl. Add the salt, extra pepper, chopped parsley, and chopped onion. Beat them well together until frothy.
- 3Put the butter into a frying pan over medium-high heat. Wait until the butter melts and begins to foam or bubble.
- 4Pour the egg mixture into the hot pan. Stir gently with a spoon or spatula until the eggs begin to set. When the bottom is a nice brown color but the top is still slightly soft, turn up the edges and fold the omelet over.