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Recipe by Emporion
The onion and thyme omelette is a simple but tasty side dish. The onions are slowly cooked in a pan with olive oil until they become sweet and soft. Fresh thyme is added to give the dish an aromatic note. The eggs are then beaten and mixed with the onions and thyme. The omelette is cooked until it becomes golden and slightly crispy. Perfect to serve as a side dish at dinner or as a main course for a light lunch.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Cut the onions into thin rings and let them flavor slowly in a pan with two tablespoons of oil and a knob of butter
Step 2 of 3: When they start to take on color, add the thyme leaves, mix, then pour in the beaten, lightly salted eggs
Step 3 of 3: Cook the omelette on both sides
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving210 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,088 kJ260 kcal | 518 kJ124 kcal |
| Fat | 18.52 g | 8.82 g |
| of which saturated fatty acids | 5.42 g | 2.58 g |
| Carbohydrates | 10.18 g | 4.85 g |
| of which sugars | 4.79 g | 2.28 g |
| Fibre | 1.83 g | 0.87 g |
| Protein | 13.76 g | 6.55 g |
| Salt | 0.42 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
