Omelet with Onion and Cheese

(from quack’s recipe box)

For the vegetables, use about 1/4 of a veggie per person. So, if you are only making an omelet for one, you don’t need to cut up a whole onion. You can, of course, use more vegetables, but keep in mind that it will be difficult to fold up the sides of the omelet if your filling is too thick.

If you want to reduce the fat, omit the cheese, and use one whole egg and two egg whites. The vegetables can be sauteed in a nonstick pan, too, but a small amount of butter (only about 4g fat per tsp) really makes them wonderful when they are cooked to an almost melting consistency.

Source: bakingbites.com

Serves 1 people

Categories: breakfast

Ingredients

  • 2 eggs, large
  • 2 to 3 tbsp milk, or water
  • 1/2 tsp dried dill
  • salt
  • black pepper
  • sweet onions, diced
  • 1 to 2 tsp butter
  • cheese of choice (muenster or provolone recommended)

Directions

  1. In a small skillet, saute diced pepper and onions (see above note for the amounts) with a small amount of butter and some salt and pepper until very tender. Working over medium heat, this could take about 15 minutes. Turn heat to low while you prepare the eggs.

  2. Preheat a medium skillet over medium-high heat. Grease lightly if using a non-nonstick pan.

  3. In a medium bowl, beat the eggs, milk (or water), dill, and salt and pepper together until very smooth. Pour into prepared skillet and reduce heat slightly. Cook until the top of the eggs are just set, but still jiggly, and the edge separates easily from the bottom of the pan when you slide a spatula under it. Distribute vegetables in the center of the eggs, top with cheese, then use the spatula to fold up the sides of the omelet.

  4. Continue cooking until the omelet is as done as you like it (some prefer theirs slightly runny and some like them well-done).

  5. Serve immediately, preferably with toast.

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