Rosemary Carmelized Onion Omelet – a delicious recipe with Eggs, Milk, Butter, Olive Oil, Fresh Rosemary, Vidalia Onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Melt 1 Tablespoon of butter and the olive oil in a small skillet on medium heat.
2
2. Add the onions; let them cook until they are golden brown (about 15 minutes), stirring frequently.
3
3. Mix the eggs, milk and a pinch of salt and pepper in a small bowl until combined.
4
4. Melt the remaining butter in a nonstick pan on medium-low heat; add the egg mixture and sprinkle the top with the rosemary.
5
5. Let the egg mixture cook until bubbles begin to appear on the top and the egg mixture does not run when you rub the spatula around the sides of the pan.
6
6. Add the onion to the top of the egg mixture; gently fold one side of the egg mixture over the other.
7
7. Continue cooking until egg is done in the center of the omelet.
8
8. Garnish with rosemary if you like.
174
kcal
Calories
15
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole Eggs, 2 Tablespoons Milk, 2 Tablespoons Butter, 1 Tablespoon Olive Oil, and more.
Yes, Rosemary Carmelized Onion Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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