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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  red onion, chopped
• 2  garlic cloves, chopped
• 1  tablespoon butter, preferably unsalted
• 2  tablespoons sugar
• 4  eggs
• 40  g  goat cheese
• 1  pinch rosemary (optional)
• 1  pinch sage (optional)
• 1  pinch oregano (optional)
• 1  pinch marjoram (optional)
• 1  pinch thyme (optional)
•  salt, to taste
•  fresh ground black pepper, to taste
•  rocket or   baby spinach leaves or   salad greens, 2 handfuls
• 1⁄2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice)
• 1  tablespoon lemon zest

Directions

1. Melt the butter in a (preferably non-stick) pan and sauté 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. 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. 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.