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Recipe by
The onion omelette is a typical Italian side dish, made with eggs and white onions. It is a simple dish, but very tasty and appreciated by everyone. The onion is first stewed in olive oil and butter, then combined with the eggs. The omelette is cooked in a pan until golden. It can be served as a side dish or as an appetizer, cut into wedges. It is ideal to accompany meat and fish but can also be enjoyed on its own, with a simple salad. The onion omelette is a versatile dish, perfect for enriching any menu.
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 rings, place them in a nonstick pan and cook them with oil and butter; salt, moisten with a tablespoon of water and cook until done (about 20 minutes); they should be soft and not take on color
Step 2 of 3: Add a knob of butter, pour in the beaten and 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 serving75 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 126 kJ30 kcal | 167 kJ40 kcal |
| Fat | 0.08 g | 0.1 g |
| Carbohydrates | 6.98 g | 9.3 g |
| of which sugars | 3.15 g | 4.2 g |
| Fibre | 1.28 g | 1.7 g |
| Protein | 0.83 g | 1.1 g |
| Salt | 0.01 g | 0.01 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.
