By: Payal
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Eggs are a breakfast hero - quick, easy and quite versatile. If you're in a rush but still want something tasty, this cheese onion omelette is your new go-to.
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2 tsp Oil or Butter, 1 Egg, 1/2 Onion, finely chopped, Parsley, Grated Parmesan Cheese
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Start by heating some butter in a pan-oil works too. Toss in the chopped onions and let them cook until they're a nice, caramelised brown.
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In a bowl, whisk the egg gently. Don't go overboard here; you want it mixed but not too frothy. The key to a thin omelette is keeping the egg from fluffing up too much.
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Mix in some salt, grated cheese, and parsley (or any herbs you like) right into the egg. This way, you get all that flavour in every bite.
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Instead of stuffing the omelette, we're adding the cheese and herbs directly to the egg mixture. It's a simple twist that makes a big difference.
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In another pan, heat some more butter or oil. Make sure there's enough so the egg doesn't stick-it's all about that smooth flip!
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Pour the egg mixture into the pan and spread it out evenly. Sprinkle those caramelised onions on top, and add more cheese. Fold it over, and you're ready to dig in!
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