This fabulous Omelette con Cipolla is not just a meal; it’s a warm hug from Italy that you deserve to enjoy tonight!

1

Start by peeling and finely chopping the onion.

2

In a medium pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until soft and translucent.

3

While the onion cooks, crack 3 eggs into a bowl, add 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until well combined.

4

Once the onions are ready, reduce the heat to low and pour the whisked eggs evenly over the onions in the pan.

5

Cook for about 5 minutes, gently lifting the edges of the omelet with a spatula to allow uncooked eggs to flow underneath.

6

When the edges are set but the surface is still slightly runny, cover the pan with a lid and let it cook for another 2-3 minutes until fully set.

7

Carefully slide the omelet onto a plate. Cut into wedges and serve warm.

2

• Add some grated cheese for a creamy texture.
• Incorporate herbs like basil or parsley for a fresh twist.
• Top with a drizzle of balsamic reduction for added sweetness.

• Make sure to cook the onions until they are nicely caramelized for maximum flavor.
• Experiment with spices such as paprika or garlic powder to enhance the taste.
• Use a non-stick pan to easily slide the omelet out.

• fats: 20 grams
• protein: 15 grams
• calories: 250
• carbohydrates: 3 grams

Eggs provide high-quality protein along with important nutrients like vitamin D and B12, while onions add antioxidants, making this dish both nutritious and energizing.

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