Ingredients
-
1
-
2
-
1
-
2
-
4
-
40
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Caramelised Onion & Goats Cheese Omelette,Adapted from a recipe, from ‘Australian Men’s Health’ magazine that I found online in October 2008. Add your choice of herbs. Lately I’ve been using grindings of a fabulous rosemary and sage blend in a grinder.,This is heaven. I did half the amount of onion but left everything else the same. This combination seems perfectly balanced. AMAZING.,Pretty good. But the caramelized onions and the cheese are too much for each other. It either needs to be one or the other. The cheese is overshadowed by the caramelized onions. A waste of goat cheese. Use one or the other not both. And it isn’t the onions, one could use the onions alone but the sweetness that comes with the caramelization is too much. And it needs little to no salt.
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Steps
|
1
Done
|
Melt the Butter in a (preferably Non-Stick) Pan and Saut the Onion and Garlic Until They Have Softened and Just Lightly Browned; Add the Sugar and Continue Cooking Until the Consistency of the Contents of the Pan Is Sticky Like a Jam; Remove from the Pan. If You Want to Use the Same Pan, Rinse or Wash It as Necessary and Wipe It Clean With Kitchen Towelling. |
|
2
Done
|
Whisk the Eggs Lightly and Pour Into a (preferably Non-Stick) Pan; When the Base of the Omelette Is Beginning to Set, Add the Cheese, Onions and Garlic, Your Choice of Herbs and Salt and Pepper to Taste. |
|
3
Done
|
Cook the Top of the Omelette Under a Grill; Slide the Omelette Onto the Serving Plates and Serve Immediately With Your Choice of Salad Greens Drizzled With Olive Oil and Sprinkled With Lemon Zest. |
