Some recipes are like good friends, reliable, comforting, and always there when you need them. The onion omelette falls squarely in that category. With soft, caramel-sweet onions bound together in fluffy, cheesy eggs, this dish transforms into something you’ll crave at breakfast, love for lunch, and happily serve when you are looking for an easy dinner. Ready in under 10 minutes, it’s the kind of recipe that proves simple can also be sensational.
What is Onion Omelette?
An onion omelette is exactly what it sounds like, a mixture of sautéed onions and seasoned eggs, often enriched with cheese or herbs for extra flavor. It’s enjoyed worldwide, from Spanish tortillas to French omelettes aux oignons, but this version keeps things quick and fuss-free.
The red onions add a subtle sweetness, parmesan brings a salty taste, mozzarella offers melty indulgence, and parsley brightens the whole dish.
Pro Tips for the Best Onion Omelette
- Slice onions thinly and evenly so they soften quickly without burning.
- Low and slow is key when cooking the eggs, as this keeps them tender, not rubbery.
- Don’t overbeat the eggs, a light whisk keeps them airy.
- Cover the pan while cooking to trap steam and help the top set without flipping too soon.
- Serve immediately while the cheese is gooey and the omelette is still fluffy to enjoy it fully.
Frequently Asked Questions
Can I use white or yellow onions instead of red?
Yes, yellow onions give a stronger savory kick, while white onions have a sharper bite. Red onions are milder and sweeter, perfect for balancing the richness of the eggs and cheese.
Do I have to flip the omelette?
Not necessarily. You can finish cooking it under a broiler for 1–2 minutes instead of flipping, which keeps it intact.
Can I add other ingredients?
Absolutely. Bell peppers, spinach, diced ham, or even leftover roasted veggies all work beautifully.
How do I prevent the omelette from sticking?
Use a well-seasoned non-stick pan and make sure the olive oil is hot before adding onions and eggs.
Can I Freeze Onion Omelette?
Freezing is not ideal, the texture of cooked eggs tends to turn rubbery when thawed. If you must, wrap slices tightly in foil and freeze for up to 1 month, reheating gently in a pan.
How to Store Onion Omelette
Let it cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat over low heat in a skillet or microwave in short bursts.
Ingredients
How to Make Onion Omelette
Heat olive oil in a large non-stick pan over medium heat. Add sliced red onions, sprinkle with salt and black pepper, and cook until softened.
Heat olive oil in a large non-stick pan over medium heat. Add sliced red onions, sprinkle with salt and black pepper, and cook until softened.
In a bowl, lightly whisk the eggs and pour over the onions in the pan. Stir in the parmesan, mozzarella cubes, parsley, and a pinch more pepper. Give it a gentle stir to distribute the onions evenly.
In a bowl, lightly whisk the eggs and pour over the onions in the pan. Stir in the parmesan, mozzarella cubes, parsley, and a pinch more pepper. Give it a gentle stir to distribute the onions evenly.
Reduce heat to low, cover the pan, and cook for 4–5 minutes until the edges are set and the top is nearly cooked. Carefully flip the omelette to cook the other side for 2 minutes more.
Reduce heat to low, cover the pan, and cook for 4–5 minutes until the edges are set and the top is nearly cooked. Carefully flip the omelette to cook the other side for 2 minutes more.
Slide onto a plate, cut into wedges, and enjoy immediately while the cheese is perfectly melted.
Slide onto a plate, cut into wedges, and enjoy immediately while the cheese is perfectly melted.
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