Recipe by Crafty Lady 13
Red onions are sodium-, fat-, and cholesterol-free and provide dietary fiber, vitamin C, vitamin B6, and potassium. This a a variation on an Indian omelet. You can omit the jalapeno if you do not like the heat and substitute a finely diced green bell pepper. Bacon, ham, or any of your favorite ingredients coud be added to suit your taste. I found this recipe in an AARP email and haven't had a chance to try it yet, but it sounds delicious.
Top Review by Leggy Peggy
Hubby and I enjoyed this excellent omelet for lunch today. The amount of onion and jalapeno was just right for us. We love strong flavours, so I doubled the cilantro and also added two cloves of roasted garlic, a few tablespoons of crumbled blue cheese and a handful of cherry tomatoes from the garden. Delicious. Thanks so much for posting.
- 8 cilantro leaves, finely chopped
- 2 jalapenos, seeded and finely chopped
- 1 small red onion, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 4 large eggs, beaten
- cooking spray or 4 teaspoons butter
Directions See How It's Made
- In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
- Add two eggs to each bowl; mix to combine.
- Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
- Pour in one bowl of egg mixture and cook until eggs are set.
- Fold over the omelet and slide onto a warm plate.
- Repeat, preparing second omelet.
- Serve immediately.