Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1
If you love onions and other Allium genes flowering plants I suggest you wolf down this onion. Though you may want to warn any loved ones you plan on getting close to about your eating habits.
Ingredients:
Omelet
3 large eggs
2-3 tbsp half and half
1/3 cup white sharp cheddar (shredded)
1/4 tsp fresh thyme (diced)
1/4 tsp fresh rosemary (diced)
1 tbsp chives (chopped)
2 tbsp onions (diced)
2 tbsp shallot (diced)
2 garlic cloves (diced)
1/2 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp butter
In a small mixing bowl beat three eggs using a whisk. Whisk in half and half and seasonings.
Add butter to a 10 inch non-stick skillet and heat over medium heat. Add onion, shallot and garlic to the skillet and cook for 5-6 minutes stirring often. Pour egg mixture into skillet covering vegetables evenly. As the mixture begins to set at the edges (4-5 minutes) add your cheese and chives by sprinkling them along one side of the omelet. Let cook 4-5 additional minutes. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes before sliding onto plate. Serve hot and enjoy!
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