Ingredients for Onion Omelet From The Ticino
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How to Make Onion Omelet From The Ticino
- In a medium-sized nonstick skillet, melt the butter and olive oil over medium heat.
- Add the thinly sliced onions to the skillet and cook, stirring occasionally, until they are softened and caramelized, about 8-10 minutes. Reduce heat if necessary to prevent burning.
- Season the caramelized onions with salt and freshly ground black pepper to taste.
- In a separate bowl, whisk the eggs lightly with a fork.
- Pour the whisked eggs over the caramelized onions in the skillet.
- Cook over low heat, allowing the omelet to set around the edges. Gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Once the omelet is mostly set but still slightly wet on top, sprinkle with a little more salt and pepper if desired.
- Carefully fold the omelet in half using a spatula.
- Continue cooking for another minute or two until the omelet is cooked through and golden brown on both sides.
- Slide the omelet onto a plate and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
40g
Fat
178g
Carbs
7g
