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Omelet with Red Onion, Rosemary, and Oregano

Omelet with Red Onion, Rosemary, and Oregano

This rustic omelet filled with red onions and rosemary, is a nice dish to make as the season changes and on a cool late afternoon or evening. 
Serves 1-2
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Ingredients
  

  • 4 large eggs
  • 1 small red onion , sliced thin
  • Needles from 2 large rosemary sprigs , chopped
  • 1 tablespoon oregano leaves , finely chopped
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions
 

  • In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions and rosemary to the skillet, season with salt and pepper, and cook for 5 minutes or until they are soft, stirring. Remove from the heat and set aside.
  • Add the eggs to a medium bowl. Season with salt and black pepper and whisk until combined. Set aside.
  • In a medium cast-iron skillet, heat the additional 2 tablespoons olive oil over medium-high heat. Pour the eggs into the skillet and cook for 4-5 minutes or until just set. Spoon the onions evenly on one side of the omelet and fold the other side over.
  • Transfer the omelet to a serving plate. Sprinkle the oregano and black pepper over the top. Serve immediately.