By Tina Berger
Slice the onion thinly. Grate the cheese if it is in block form.
In a bowl, beat the eggs with milk, salt, and black pepper until well combined.
Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onion and sauté until they are translucent and slightly caramelized, about 5 minutes.
Add the beaten eggs to the pan with onions, spreading them evenly.
Sprinkle the grated cheese evenly over the top of the egg mixture.
Allow the omelette to cook without stirring for 3-4 minutes until the eggs are mostly set but still slightly runny on top.
Gently fold one half of the omelette over the other using a spatula. Let it cook for another minute to melt the cheese completely inside.
Slide the omelette onto a plate, cut into two servings, and serve immediately.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features eggs, cheese, milk and other delicious ingredients. Contains 380 calories total.
Slice the onion thinly. Grate the cheese if it is in block form.
In a bowl, beat the eggs with milk, salt, and black pepper until well combined.
Heat olive oil in a non-stick frying pan over medium heat. Add the sliced onion and sauté until they are translucent and slightly caramelized, about 5 minutes.
Add the beaten eggs to the pan with onions, spreading them evenly.
Sprinkle the grated cheese evenly over the top of the egg mixture.
Allow the omelette to cook without stirring for 3-4 minutes until the eggs are mostly set but still slightly runny on top.
Gently fold one half of the omelette over the other using a spatula. Let it cook for another minute to melt the cheese completely inside.
Slide the omelette onto a plate, cut into two servings, and serve immediately.
Calories per Serving: 380
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