Omelette

Step 1

Thinly slice the 1/2 onion. Heat 1 tbsp olive oil in a nonstick skillet over medium heat and cook the onion until soft and golden, about 5 minutes.

Step 2

In a bowl, whisk the 3 eggs with 1/4 tsp salt and a pinch of black pepper until the yolks are broken and the mixture is slightly frothy.

Step 3

Pour the eggs over the cooked onion in the skillet. Reduce heat to low and cook without stirring until the edges set, about 2 minutes.

Step 4

Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Cook until the top is just set but still moist, about 2 more minutes.

Step 5

Fold the omelette in half, slide onto a plate, and serve hot.