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



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