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Plain Omelette With Onion


2 large eggs
½ teaspoon water
Black pepper
3 tablespoons chopped onions, sautéed or 3 tablespoon, chopped scallions, uncooked
1 tablespoon clarified butter (or oil)


Serves: 1


Mix together all ingredients except the butter. Put half of the butter in a skillet heated to medium, brown onions, remove, add remaining butter and the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg.

Continue to do this until the egg in the center is still just a little moist, sprinkle sautéed onions or uncooked scallions on the egg, roll the omelette with three folds as you turn it onto the plate.

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