November 3rd, 2006 | Tags: food
Onion and feta omelet
- Chop finely one onion and caramelize it in olive oil. Reserve half for your next omelet.
- Mix together well:
- 1 egg, beaten
- ½ cup egg whites
- ¼ cup milk
- ½ tsp kosher salt
- ½ tsp red pepper flakes
- ½ tsp coarsely-ground black pepper
- ½ tsp rubbed dried sage
- Pour into a lightly-oiled omelet pan or skillet over medium-low heat.
- When the egg mixture appears to be almost set, add the half of the onions that you didn’t save to one side, placing them over one half of the egg mixture. Cover the onion with 1 oz. crumbled feta. Fold the untopped half of the egg mixture over and cook until the bottom of the omelet is lightly browned; flip and repeat on the other side.