Onion Omelet From The Ticino Recipes

Steps:

• Combine eggs, salt substitute, and minced onion.
• Heat olive oil in a medium skillet over medium heat.
• Add egg mixture and tilt pan to distribute evenly in pan.
• Cook over medium heat until set.
• Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

Steps:

• Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan.
• Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned.
• Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable.

Steps:

• Combine the oil, green onions, and seasoned salt in a small nonstick skillet. Cook over medium heat until the onions have softened, about 3 minutes. In a bowl, beat the eggs with the black pepper. Add the mixture to the skillet and stir briefly to lightly scramble the eggs. Without stirring, continue to cook until the eggs are softly set, about 2 minutes. Sprinkle the cheese on top. Tilt the pan away from you and, using a spatula, fold half of the omelet over to enclose the filling. Cook for 1 minute more to melt the cheese. Slide the omelet onto a plate and serve.

Steps:

• Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix.
• Lightly coat a non-stick frying pan with oil. Heat.
• Stir-fry onion slices until translucent and fragrant.
• Add in egg mixture and leave to set.
• Flip over to cook the other side.
• Serve hot when omelette is cooked to a golden brown on both sides.

Steps:

• Place the onions and oil in a 2-quart casserole.
• Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
• Transfer to a large no-stick frying pan.
• Saute over medium heat for 5 minutes.
• Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
• Transfer to a medium bowl and set aside.
• In another medium bowl, whisk together the eggs and water.
• Wipe out the frying pan with paper towels.
• Place it over medium-high heat.
• Add 1 tsp margarine and swirl the pan.
• Add half the eggs.
• Lift and rotate the pan so the eggs are evenly distributed.
• As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• When the eggs are mostly set, spread half of the onion mixture over them.
• Use a spatula to fold the omelet in half.
• Transfer to a serving platter.
• Repeat with the remaining margarine, eggs and filling.