Western
Onion and Egg Omelette
A simple yet satisfying omelette packed with sautéed onions and seasoned to perfection. Great for a quick breakfast or a light dinner.
About this recipe
Onion and Egg Omelette is a western breakfast for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 4 Egg
- 1/4 medium Onion
- to taste Salt
- to taste Black pepper
- 1 tbsp Cooking oil
Equipment
Method
- 1
Finely chop the onion.
~3 min
- 2
Heat 1/2 tbsp of cooking oil in the non-stick frying pan over medium heat (setting 5/9). Add the chopped onion and sautéSauté.Cook quickly in a little fat over medium-high heat, keeping the food moving.Glossary → until softened and translucent, about 5 minutes.
~5 min
- 3
While onions cook, whisk the eggs in a bowl with salt and pepper.
~2 min
- 4
Pour the beaten eggs over the sautéedSauté.Cook quickly in a little fat over medium-high heat, keeping the food moving.Glossary → onions in the pan. Cook for 2-3 minutes until the edges start to set.
~3 min
- 5
Gently fold the omelette in half using a spatula. Cook for another 1-2 minutes until cooked through, or to your desired doneness.
~2 min
- 6
Slide onto a plate and serve immediately.
~1 min
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Onion and Egg Omelette take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
Can I make Onion and Egg Omelette ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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