You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~Caramelized Onion, Gruyère & Dijonnaise Omelette~

IMG_1787As a bigger fan of fluffy American-style omelettes vs skinny French omelettes, and, as an advocate for savory breakfasts over cloyingly-sweet breakfasts, this egg-cellent caramelized onion-stuffed cheese omelette is one of my favorite ways to break the fast -- it tastes every bit as good as it looks  There's more.  It pairs perfectly with a bloody Mary for breakfast (no orange or grapefruit juice with this omelette please), a glass of wine for lunch, or, a pilsner of beer for dinner.

IMG_1630 2Caramelized onions seem to slip through the cracks when many of us are pondering breakfast. Trust me when I tell you, eggs love caramelized onions.  While I adore them in an omelette, they're excellent mixed into a frittata, layered into a quiche, or, folded into scrambled eggs too. it does take a bit of time and patience (not energy) to properly caramelize  onions, about 40 minutes, but, on average, that's how long it takes onions to properly caramelize on the stovetop.

Put the coffee on, roll up your sleeves & break an egg.

IMG_1724For each omelette:

3  large eggs, preferably at room temperature

1/4  cup cream or half-and-half

2  tablespoons Dijonaisse, (Note: My recipe for Dijonaisse is a mixture of mayonnaise, Dijon mustard, dehydrated minced garlic, dehydrated minced onion, and, coarse-grind black pepper.

1/2  cup shredded gruyère cheese

1/2  cup caramelized onions

2  teaspoons salted butter

For the optional accompaniment:

1  medium handful mixed Spring greens

6-8  cherry tomatoes, cut into quarters or sliced into coins

IMG_1731 IMG_1731~Step 1. Crack the large eggs into a 1-cup measuring container and add enough cream or half-and-half to total 3/4 cups total liquid (about 4 tablespoons).  Add the Dijonnaise.  Use a fork to whisk vigorously, until thoroughly combined.

IMG_1735 IMG_1735 IMG_1735 IMG_1743 IMG_1743~Step 2.  In an 8" nonstick skillet, melt butter over low heat.  When butter has melted, use the fork to briefly rewhisk egg mixture, then pour it into the warmed skillet. By patiently manually lifting, lowering, and tilting the pan on and off the heat, allow eggs to set up a bit around the sides of the skillet -- about 45 seconds over low heat w/no pressure to rush.

IMG_1751 IMG_1751 IMG_1751~Step 3.  Increase heat to medium.  In various spots around the entire perimeter of the skillet, slip a thin spatula under the setting eggs.  In each of those spots use the spatula to lift the eggs up, while, at the same time, tilting the pan in the direction of the spatula to allow the remaining liquid to flow down and into the setting eggs -- about 45 seconds over medium heat w/no pressure to rush.  The surface of the omelette should be semi-moist and glistening with no liquid or little liquid puddling on the top

IMG_1760 IMG_1760 IMG_1760 IMG_1760 IMG_1786~Step 4.  Decrease the heat to low.  Scatter the Gruyère cheese, in a half-moon shape, over half of the omelette, then, scatter the caramelized onions atop the cheese.  Give cheese about 45 seconds to soften over low heat with no pressure to rush.  Using a large spatula, lift the empty side of the omelette up and over the cheesy side of the omelette.  Allow the omelette to rest in the pan about 45 seconds.  With the aid of a wide spatula, gently slide omelette from skillet to plate and serve immediately with the Spring mix and tomatoes.  

Transfer to plate & serve w/Spring mix & tomatoes:

IMG_1774Caramelized Onion, Gruyère & Dijonnaise Omelette:  Recipe yields instructions to make one hearty omelette/1-2 servings.

Special Equipment List:  1-cup measuring container; fork; hand-held box grater; 8" nonstick skillet; large thin spatula; large wide spatula

6a0120a8551282970b0240a48937be200dCook's Note: I declare:  I love briny tapenade in an omelete as much as I like caramelized onions in an omelette.  Throw in a few salty crumbles of feta cheese, place it on a bed of bright green baby arugula or baby spinach leaves and garnish with a few diced tomatoes.  Toast goes nicely, but there's no need for bacon or sausage with this any-time-of-the-day meal.  Life in the 'burbs with this omelet in it is very, very good.  ~ Mediterranean-Style Olive Tapenade & Feta Omelette ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2021) 


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment