Caramelized garlic and onion omelette with cheese

Name: Caramelized garlic and onion omelette with cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: En
Ingredients: # 2 large eggs (mixed in a bowl); # 3 teeth of garlic (minced); # 1 / 2 onion (sliced thin); # three spoons of soup filled with cheese cubes (I used cheddar cut into small cubes); # a little olive oil; # salt and ground black pepper (to taste)

Main Dish

Very Easy

20 min

484 Kcal

Ingredients

# 2 large eggs (mixed in a bowl)
# 3 teeth of garlic (minced)
# 1 / 2 onion (sliced thin)
# three spoons of soup filled with cheese cubes (I used cheddar cut into small cubes)
# a little olive oil
# salt and ground black pepper (to taste)

Preparation

Preparation10 min

Cook time10 min

Put non-stick frying pan on the stove with a little olive oil, season it with sea salt and black pepper, and once it is hot add the onion and garlic, stir until they are always the golden and semi-caramelized, (both the garlic onion get a typical medium sweet taste that is a beautiful) then remove them from the stove and combine them well with the eggs.

Put the pan back to the fire with a little more olive oil and once hot pour the eggs into the pan , begin to stir as if you were making scrambled eggs, but as soon as starts to dry stop mixing because the perfect omelette is supposed to be moist (a little) in the centre, then line the centre of the omelet with cheese , leaving about two centimetres from the edge of the pan without cheese, with a plastic spatula (Teflon) bend one third of the omelet into the centre of the same, and do the same with the opposite side, once folded and let it cook for 1-2 minutes to seal it, then flip it over and cook the other side 1-2 minutes more which also allows the cheese melt in, which allows when you cut the omelette a little cheese to run out yum! yum! Now serve with whatever you want, I made potato wedges and salad you can also use rice and more and combinations of various things. bom apetite. good appetite.