Ingredients
2 onions
sliced
20ml olive oil
(1 tbsp)
1 tsp balsamic vinegar
plus extra for serving
1 tsp brown sugar
6 eggs
salt/pepper
1 tbsp butter
(30g)
2 tbsp parmesan cheese
grated, plus extra for serving
50g smoked salmon slices
30g rocket
olive oil
for serving
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Equipment
- 1 small saucepan
- 1 medium-sized non-stick saucepan
- 1 spatula
- 1 bowl
- 1 whisk
- 1 grill
Instructions
- In a small saucepan, heat oil over very gentle heat. Add onions, cover with a lid and cook for 15 minutes, stirring occasionally. Add vinegar and sugar and cook for a further 3 minutes. Set aside.
- Heat a medium-sized non-stick saucepan over high heat. Whisk eggs in a bowl and season well. Add half the butter to frying pan, allow to melt, then pour in half the egg mixture. Reduce heat to medium and use a spatula to pull eggs from the edge of the pan into the centre, allowing the uncooked eggs to fill the space left behind. Continue for about a minute until the eggs are almost set.
- Sprinkle with half the parmesan cheese and top with half the caramelised onions, then leave to finish cooking for a further minute. You can place it under a grill if preferred.
- Place onto a plate and set aside, keeping warm. Repeat with remaining ingredients to make a second omelette.
- Place omelettes onto serving plate. Top with slices of salmon and rocket, plus extra parmesan. Drizzle with extra balsamic and olive oil.
Notes
Tip
Serve with toast or grilled bread for a heartier meal.
Variation
Spinach or mixed salad leaves would do just as nicely as the rocket.
