Life’s simple pleasure is sweet onion omelette with a bowl of fragrant jasmine rice.  Shelter-in-place forces me to cook so much every week. Its tough to juggle working and cooking on a week day. I am grateful to have this simple and delightful dish to turn to when I don’t have the time prepare an elaborate meal. This sweet onion omelette is good, any time, any day of the week for breakfast, lunch, or dinner.

Ingredients

• 4 eggs
• 1/2 tsp salt
• 1/8 tsp msg, optional
• 1/2 tsp white ground pepper
• 3 Tbsp canola oil
• 1 large shallots, thinly sliced
• 1/4 bulb yellow onion, sliced
• 1/4 bulb red onion, sliced
• 3 Tbsp chopped scallions

Directions

1. Beat eggs with salt, pepper, and msg. Set aside.
2. Heat oil in a nonstick skillet over medium high heat.
3. Stir fry shallots until it starts to brown.
4. Turn up heat and add sliced yellow and red onions. Stir until onions are softened and translucent.
5. Pour beaten egg over onions. Sprinkle scallions over eggs. Lightly scramble until egg is set and golden brown.
6. Remove from skillet. Serve hot with jasmine rice.