Omelet with Red Onion, Rosemary, and Oregano

This rustic omelet filled with red onions and rosemary, is a nice

dish to make as the season changes and on a cool late

afternoon or evening.

Serves 1-2

INGREDIENTS

• 4 large eggs

• 1 small red onion , sliced thin

• Needles from 2 large rosemary sprigs , chopped

• 1 tablespoon oregano leaves , finely chopped

• 4 tablespoons extra-virgin olive oil

• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions and rosemary to the skillet, season with

salt and pepper, and cook for 5 minutes or until they are soft, stirring. Remove from the heat and set aside.

2. Add the eggs to a medium bowl. Season with salt and black pepper and whisk until combined. Set aside.

3. In a medium cast-iron skillet, heat the additional 2 tablespoons olive oil over medium-high heat. Pour the eggs into the skillet and cook

for 4-5 minutes or until just set. Spoon the onions evenly on one side of the omelet and fold the other side over.

4. Transfer the omelet to a serving plate. Sprinkle the oregano and black pepper over the top. Serve immediately.