Sunday, July 1, 2012

Omelet with Caramelized Onions

2-egg omelet with caramelized onions
served with tomato salad

4-5 tbsp oil (I used chicken oil flavored with garlic, from making chicharon)
half of yellow onion
2 eggs
garlic salt
salt and pepper to taste

Heat oil on medium.  Sautee onions until caramelized.  Set aside when done.  
Meanwhile, beat the eggs and add the spices. Layer the onions at the middle.  Cover and lower heat to very low.
When egg is set at the bottom, fold the egg to enclose the onions. Flip over and cook another minute.

Serve with tomato salad.

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