Cast-iron onion omelet

Cast-iron Onion Omelet

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sherry monfils


Hard to go wrong when using a cast-iron skillet! And this is wonderfully easy to make, delicious too!


★★★★★ 1 vote

15 Min
15 Min


  • 1 Tbsp
    olive oil
  • 2 c
    coarsely chopped red onion
  • 1/4 c
    chopped shallots
  • 2 tsp
  • 1/4 c
    sliced green onion
  • 2 tsp
    dijon mustard
  • 1/2 tsp
    dried thyme
  • 6
    eggs, or egg beaters equivalent
  • 1/4 c
  • 1/4 tsp
  • 1/4 tsp
    white pepper
  • 1 c
    reduced-fat, shredded swiss cheese

How to Make Cast-iron onion omelet


  1. Heat oven to 375. In a 10-12" cast-iron skillet, heat oil over medium heat. Add red onions, shallots and sugar. Cook until tender, about 10 min. Stir often. Remove 1/4 cup of the mix and set aside. Stir green onion, mustard and thyme into skillet.
  2. In lg bowl, beat together egg, water, salt and white pepper until frothy. Stir in 3/4 cup cheese. Pour mix into skillet.
  3. Bake 15 min, or until set. Top w/ remaining cheese and reserved onion mix. Cut into 6 wedges.

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About Cast-iron onion omelet

Course/Dish: Eggs Other Breakfast
Other Tags: Quick & Easy Healthy

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