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
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.
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