Soy-Glazed Onion Omelette

2 eggs 1/4 cup chopped onions 1 tablespoon soy sauce 1 tablespoon vegetable oil Salt and pepper to taste

Ingredient substitutions

• Vegetable oil: Canola oil in the same amount
• Yellow onion: White onion in the same amount
• Soy sauce: Tamari in the same amount

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, dry cider
Its bright fruit and acidity complement the savory soy glaze and sweet, browned onions.

Non-alcoholic: Chilled sparkling water with a squeeze of lemon

A flavorful and satisfying breakfast omelette featuring caramelized onions and a touch of soy sauce.

Steps

1. Heat the vegetable oil in a non-stick skillet over medium heat. 2. Add the chopped onions and sauté until they are caramelized and golden brown. 3. Meanwhile, beat the eggs in a bowl and season with salt and pepper. 4. Pour the beaten eggs into the skillet with the caramelized onions. 5. Cook the omelette for a few minutes, gently lifting the edges and tilting the pan to allow the uncooked eggs to flow underneath. 6. Drizzle the soy sauce over the omelette and continue cooking until the eggs are set. 7. Fold the omelette in half and transfer to a plate. 8. Serve hot and enjoy!

Tips for Soy-Glazed Onion Omelette

• Golden, soft onions with no dark, scorched patches give the omelette a mellow sweetness.
• Use a non-stick skillet and a flexible spatula to help the delicate eggs release cleanly.
• Soy sauce adds salt, so taste the egg mixture before adding much extra salt.

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

How can I tell when the onions are ready?

They should be softened and evenly golden, with a sweet aroma and no blackened edges.

How do I know the omelette is set?

The surface should look mostly set rather than wet, and the center should feel tender but not runny.

Can I make this ahead?

It is best cooked just before serving. You can chop the onion ahead and keep it covered in the refrigerator.