Onion and Fresh Herb Omelet with Mixed Greens
Wake up your morning routine with this delightful Onion and Fresh Herb Omelet served alongside crisp mixed greens. This quick and easy recipe combines the rich creaminess of eggs whisked with heavy cream, the savory depth of caramelized onions, and the vibrant freshness of parsley and chives. Gently cooked to fluffy perfection, this omelet is folded around a luscious onion filling and paired with a tangy lemon vinaigrette-dressed salad. With a prep time of just 10 minutes, this dish is a wholesome, protein-packed breakfast or light lunch option that’s both satisfying and bursting with flavor. Perfect for herb lovers and those who appreciate a balance of richness and refreshment on their plate!
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Recipe Information
Ingredients
- 3 large eggs
- 1 tablespoon heavy cream
- 1 small yellow onion
- 2 tablespoons unsalted butter
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, chopped fresh chives
- 1 tablespoon olive oil
- 2 cups mixed greens
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and thinly slice the yellow onion.
In a nonstick skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onion, a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until the onion is golden and caramelized. Remove from skillet and set aside.
In a small bowl, whisk together the eggs, heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
Chop the fresh parsley and chives, and mix them gently into the egg mixture.
Heat the remaining 1 tablespoon of butter in the same skillet over medium-low heat. Once the butter has melted and is bubbling slightly, pour in the egg mixture, tilting the pan to spread it evenly.
As the omelet begins to set around the edges, use a spatula to gently lift the edges and allow the uncooked egg to flow underneath. Repeat this process for 2-3 minutes until most of the egg is set but the center remains slightly soft.
Spread the caramelized onions evenly across half of the omelet. Fold the omelet in half to cover the filling and slide it onto a plate.
In a mixing bowl, whisk together the olive oil, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to create a simple vinaigrette. Toss the mixed greens in the dressing until lightly coated.
Serve the omelet warm with the mixed greens on the side. Enjoy!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
