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.
Cut the onions into thin rings and let them flavor slowly in a pan with two tablespoons of oil and a knob of butter
When they start to take on color, add the thyme leaves, mix, then pour in the beaten, lightly salted eggs
Cook the omelette on both sides
Nonstick Pan
Bowl
Whisk
Store in the refrigerator in an airtight container for up to 2 days
This omelette is a versatile dish that can be served both hot and cold
Italia
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| Energy (kcal) | 56.83 |
| Carbohydrates (g) | 5.64 |
| of which Sugars (g) | 5.64 |
| Fat (g) | 3.29 |
| of which Saturates (g) | 1.88 |
| Protein (g) | 1.02 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.01 |
