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