Serves: 2
Total Calories: 284
1. Sauté chopped onions until well browned stir frequently.
2. Beat 2 eggs in each of two bowls with a little salt. When onions have browned and cooled slightly, divide them and put half in each bowl.
3. Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When the oil is hot, pour in one mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge.
4. When the omelet is almost firm, hold a plate upside down against the frying pan invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. Shake the pan while the second side browns.
This Onion Omelet recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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