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.
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
Add a knob of butter, pour in the beaten and salted eggs
Cook the omelette on both sides
Nonstick Pan
Store in the refrigerator in an airtight container for up to 2-3 days
It is a very versatile dish and can be eaten both hot and cold
Italia
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| Energy (kcal) | 40 |
| Carbohydrates (g) | 9.3 |
| of which Sugars (g) | 4.2 |
| Fat (g) | 0.1 |
| Protein (g) | 1.1 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.01 |
