omelette with green onions

Name: omelette with green onions - Safta K.
Ingredients: 2 eggs; 2-3 small green onions; 1/2 teaspoon flour; salt; pepper; sheep cheese; cherry tomatoes

Appetizers - omelette with green onions by Safta K. - Recipia

Omelette with Green Onions When I have fresh green onions on hand, this omelette is one of the simplest options for breakfast. The eggs are beaten with a little flour, then spread in the pan in a thin layer, like a crepe. The onions are placed on top, and the omelette is folded before serving. With cherry tomatoes and a few pieces of sheep cheese, it's a simple and hearty summer breakfast. Quick Info Preparation time: not specified in the original recipe Cooking time: not specified in the original recipe Total time: depends on your pace and the pan; the recipe is quick to prepare Servings: about 1 serving Difficulty: easy Recipe type: breakfast, rustic omelette, summer recipe Ingredients 2 eggs 2-3 small green onions 1/2 teaspoon of flour Salt Pepper A splash of olive oil for the pan Sheep cheese for serving Cherry tomatoes for serving The quantity of sheep cheese and the number of cherry tomatoes are not specified, so they can be added according to preference. It is important that the onions are sliced thinly so they can easily sit on top of the eggs. Instructions 1. Prepare the green onions Wash the green onions and slice them into rounds. Use 2-3 small green onions, and the slices should not be too thick. This way, the onions distribute more easily over the omelette and can be folded without pushing the mixture out of the pan. 2. Beat the eggs Put the two eggs in a bowl and beat them well. Add the flour, salt, and pepper. Mix until the flour is well incorporated into the eggs. Half a teaspoon of flour is a small amount, so there is no need to mix too much once there are no visible lumps. 3. Heat the pan Place the pan on the heat and add a splash of olive oil. The oil should lightly coat the surface so that the egg spreads and does not stick. You don’t need much oil. 4. Spread the eggs in the pan Pour the beaten eggs into the pan and spread them into a thin layer, like a crepe. It’s helpful to work with the pan from the start so that the egg covers the base as evenly as possible. The omelette is not made thick and fluffy but remains thin and easy to fold. 5. Add the green onions Once the egg is spread in the pan, sprinkle the rounds of green onion over the surface of the omelette. Try to distribute them as evenly as possible so that each serving has some onion. 6. Fold the omelette After adding the onions, fold the omelette like a crepe. It can be folded in half so that the onions remain inside. Work carefully, as the egg sheet is thin and can tear if flipped abruptly. 7. Serve Place the omelette on a plate and serve it with cherry tomatoes and sheep cheese. The cheese can be placed on the side or broken into pieces and added next to the omelette. It is recommended to serve immediately after preparation. Why I make this recipe often I like it because it uses few ingredients and relies on items that are often found in the kitchen during summer: eggs, green onions, tomatoes, and sheep cheese. It doesn’t require complicated preparation, and the eggs are cooked thinly, making the omelette easy to fold and serve. It is especially suitable when I want a warm breakfast but don’t have the time or desire to prepare something elaborate. The green onions add flavor, while the cherry tomatoes and cheese complete the dish without needing additional toppings. Tips Slice the onions into thin rounds. If they are cut too thick, they will be harder to place on the omelette and may make folding more difficult. Do not add too much flour. The recipe uses only 1/2 teaspoon, which is enough for the egg mixture. A larger amount would change the texture of the omelette. Spread the eggs immediately after pouring them into the pan, while they are still fluid. This way, you achieve a thin sheet, similar to a crepe. Use only a splash of olive oil. Its purpose is to help the omelette not stick, not to fry the eggs in a large layer of fat. Folding is easier while the omelette is still soft. If left too long in the pan, the egg sheet can dry out and tear. Substitutions The original recipe uses sheep cheese for serving, but the quantity is not fixed. If you don’t need it or prefer to serve the omelette plain, it can be left out without altering the omelette preparation. For this version, there is no specific substitute for sheep cheese. If you choose to use another type of cheese, the final taste will differ from the original recipe. The flour should not be replaced with a larger quantity. It is used here in a small dose, along with the eggs. Variations You can use two or three small green onions, depending on how strong you want the onion flavor to be. This is the simplest modification allowed by the quantities in the recipe. The omelette can be folded once, in half, or rolled up lightly if the sheet is thin enough. The basic idea remains the same: the eggs are spread like a crepe, the onions are placed on top, and then the omelette is closed. For a simpler plate, serve the omelette just with cherry tomatoes. For a heartier version, add sheep cheese as stated in the original recipe. Serving Ideas Serve the omelette immediately, with cherry tomatoes on the side and sheep cheese cut or broken into pieces. The tomatoes can remain whole if they are small or can be cut in half. The sheep cheese can be eaten separately or with each piece of omelette. Since the omelette is folded, the onions remain inside, and the garnish is served separately on the same plate. Frequently Asked Questions Is the omelette with green onions made with raw onions? Yes. The green onions are sliced into rounds and placed directly over the eggs spread in the pan. The recipe does not call for sautéing them separately. Why is flour added to the eggs? In this recipe, 1/2 teaspoon of flour is used in the egg mixture. The amount is small and is part of the original formula. It is not recommended to increase the amount, as the omelette needs to remain thin, like a crepe. How do you fold the omelette without breaking it? Pour the eggs into an as even layer as possible and sprinkle the onions before the egg sheet becomes too firm. Fold carefully while the omelette is still flexible. If it is too thin and tears a little, it can still be served in the same rustic form. How many servings does this recipe yield? From two eggs, you get approximately one serving. The amount of sheep cheese and cherry tomatoes is not fixed, so the final serving can be smaller or larger, depending on how it is served. Can it be served without sheep cheese? Yes. Sheep cheese is recommended for serving, but the omelette can also be eaten with cherry tomatoes only. If you omit it, the preparation of the eggs and onions does not change. Nutritional Values The values below are estimates and primarily refer to the omelette made from 2 eggs, 1/2 teaspoon of flour, and a splash of oil. They cannot be calculated exactly without the quantity of oil, sheep cheese, and cherry tomatoes. For the simple omelette, without sheep cheese and without tomatoes: Calories: approximately 180-230 kcal Protein: approximately 13-15 g Fat: approximately 14-17 g Carbohydrates: approximately 2-4 g The estimate may increase depending on the amount of oil used. Adding sheep cheese at serving will increase the calorie, protein, and fat content, while the cherry tomatoes will mainly add water, fiber, and a small amount of carbohydrates. Storage and Reheating The omelette is best served immediately, especially since it is prepared thinly and folds while warm. If there are leftovers, store it in the refrigerator in a closed container and consume it as soon as possible. It is preferable to keep the cherry tomatoes and sheep cheese separate from the omelette so that it does not become soggy. When reheating, heat the omelette briefly, just enough to reach a pleasant temperature again. Prolonged reheating can dry out the egg sheet and make folding less enjoyable.

omelette with green onions

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