Caramelizing onions is a labor of love—time consuming, but you can do other jobs in the kitchen while keeping an eye on them, and the taste is worth every minute. Maximize the effort by doubling or tripling the amount and save the rest for other dishes. Piquillo peppers are available online and in some stores, and come roasted, skinned, and jarred—they’re also great on sandwiches.
Ingredients
- 4 tablespoons extra virgin olive oil, divided use
- 4 ounces onions, cut into thin slivers
- 1 teaspoon fine sea salt, divided use
- 4 large eggs, beaten
- 1/4 teaspoon freshly ground black pepper
- 2 piquillo peppers, cut into large dice
- 1 scallion, trimmed and thinly sliced
- 2 ounces goat cheese, crumbled
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
Step 1
Heat a sauté pan over medium heat. When hot, add 2 tablespoons olive oil and the onions and cook for 5 minutes, then sprinkle with 1/2 teaspoon salt. Continue cooking over medium-low heat until tender and brown, 30 or more minutes (an hour or more if you double or triple the amount of onions). Transfer the onions to a dish.
Step 2
Raise the heat under the pan to medium-high. Beat the eggs in a bowl with the rest of the salt and the black pepper. Add the rest of the olive oil to the pan, then pour in the eggs. Cook undisturbed until firm around the edges, then place peppers, scallion, goat cheese, onions, and herbs on one half of the eggs. Fold the plain half over the fillings and continue to cook for another 3 minutes until the eggs are set; for ease, use a cake lifter instead of a spatula to fold. Then slide the omelet onto a serving plate.
Yields 2 servings
