French Onion Omelette
Fluffy eggs are filled with flavorful caramelized onions and sharp Swiss cheese in an omelette inspired by the flavors of French onion soup.
Servings: 2 people
Ingredients
- 1 onion, halved and sliced thin
- ½ c beef broth (we prefer low sodium)
- ⅛ teaspoon tarragon
- dash ground black pepper
- 5 eggs
- 1 tablespoon water
- ½ teaspoon salt
- 2 oz Swiss or Gruyere cheese, sliced or shredded
Instructions
- In a medium, non-stick frying pan heat onions until they begin to sweat. Add broth, tarragon and pepper. Cover and simmer onions until golden and all the liquid has evaporated, 10-15 min.
- Remove onions from pan.
- Beat together eggs, water and salt.
- Once the onions have been removed from the frying pan, coat the pan with a little cooking spray.
- Pour eggs into the pan, cover, and cook over medium heat until the eggs are firm 5-7 minutes.
- Once the top of the eggs is no longer runny, distribute onions over half of the eggs. Layer the cheese over top of the onions.
- Carefully fold the non-onion and cheese half over the filling.
- Cover, and cook for an additional 2-3 minutes, until cheese is melted.