Plain Omelette with Onion RecipeOrigin: France Period: Traditional |
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A deceptively simple dish that's often more complex to prepare than it might at first seem. Ingredients:
2 large eggs 
Plain Omelette with Onion Preparation:Method:Mix together all ingredients except the butter. Put half of the butter in a skillet heated to medium and cook the onions in this until browned. Remove the onions and set aside then add then remaining butter and the egg mixture. Using a small spatula run around the edges of the pan, tipping the frying pan so the uncooked egg from the centre of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the centre is still just a little moist. Sprinkle the fried onions or uncooked scallions on the egg then roll the omelette with three folds as you turn it onto the plate. |
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Other recipes with eggs and onions as primary ingredients: Dutch Flummery Cocoa Bean Tassie A Tansy Mediterranean Mint Salad Eggy Bread Cecena 7-Minute Frosting Vanilla Shortbread Mbawa ya Tomati Trini Curried Soup Gigha Bread Eierlikör Almond Ice Cream Ancient Yeast Waffles Papaya Pudding Biersuppe Eierschwaemme Jugged Pigeons Creamy Chinese Fruit Dessert Cheddar Cheese Pudding Sweetcorn and Cheese Omelette French Onion Soup Ingelegde Vis Kartoffelkratzet Tsebhi Shiro Crempog Las Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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