Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon butter, preferably unsalted
- 2 tablespoons sugar
- 4 eggs
- 40 g goat cheese
- 1 pinch rosemary (optional)
- 1 pinch sage (optional)
- 1 pinch oregano (optional)
- 1 pinch marjoram (optional)
- 1 pinch thyme (optional)
- salt, to taste
- fresh ground black pepper, to taste
- rocket or baby spinach leaves or salad greens, 2 handfuls
- 1⁄2 tablespoon olive oil (or 1/4 tablespoon olive oil and 1/4 tablespoon fresh lemon juice)
- 1 tablespoon lemon zest
- 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.