Omelette
1 serving
15 minutes
Omelet is one of the most versatile and refined dishes of European cuisine, loved both for breakfast and as a light dinner. Its roots go back to the distant past when simple ingredients—eggs, butter, and spices—were transformed into true gastronomic masterpieces. This omelet is special: it combines the tenderness of a creamy sauce with caramelized onions, creating a harmony of sweet and spicy notes. White onions slow-cooked to golden caramel give the dish an exquisite depth of flavor, while nutmeg adds sophistication. The final preparation resembles art—the omelet folds into an elegant envelope, hiding a delicate filling inside. Serving it with a thick creamy sauce completes its refined appearance, making this dish an ideal choice for true gourmets.
1
Melt 35 grams of butter in a pan, add finely chopped onion, a tablespoon of sugar, and a pinch of salt. Pour in water to cover the onion and leave it on high heat. When the water evaporates and the onion starts to brown slightly, splash in more water and quickly stir to evenly coat all pieces with the caramel formed.
- Butter: 50 g
- White onion: 1 head
- Sugar: 1 tablespoon
- Salt: to taste
2
Crack the eggs into a bowl. Add a pinch of nutmeg, a pinch of salt, a third of the cream, and mix lightly.
- Chicken egg: 3 pieces
- Nutmeg: to taste
- Salt: to taste
- Cream: 150 ml
3
Pour the remaining cream into a saucepan, place it on the heat, add a little nutmeg, and let it boil until the cream thickens. At the end, add a pinch of finely chopped green onion, salt to taste, and mix.
- Cream: 150 ml
- Nutmeg: to taste
- Salt: to taste
4
Melt the remaining butter in a pan. Pour in the eggs and, stirring, cook until the bottom of the omelet is browned while the top remains runny. Place caramelized onions in the middle, fold two opposite edges of the omelet to form an envelope. Place the envelope on a plate and drizzle with creamy sauce.
- Butter: 50 g
- Chicken egg: 3 pieces
