LCHF budget breakfast recipe for Caramelised Onion and Feta Omelette
12 large eggs
2 onions sliced
Extra virgin olive oil
100 g Full fat Feta cheese cubed
Salt and pepper to taste
Cube your Feta cheese and set aside.
Caramelise the onions and set aside.
The secret to a fluffy omelette is the water added to the egg mixture.
Place 3 eggs, 2 tbsp water with salt and pepper to taste in a bowl. Use a fork to lightly whisk until well combined.
Add enough olive oil to a frying pan and heat over medium high heat.
Pour the egg mixture into the pan and tilt slightly from side to side allowing the mixture to cover the base of your pan.
As soon as the omelette sets gently stir and lift the egg mixture with a wooden spoon or spatula allowing the uncooked egg to run underneath, this will make your omelette more airy.
Cook for 1-2 minutes until set and golden underneath. The top should still be slightly runny, add 1/4 of the feta and 1/4 of the onion mixture to full the one half side of the omelette. Once you’ve added the fillings, lift one side of the omelette and fold it over to enclose the filling. Slide onto a serving plate and serve immediately.
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