Recipes
Cheese and red onion baked omelette
The traditional British pairing of cheese and onion adds a new dimension to this tortilla-style omelette.
The traditional British pairing of cheese and onion adds a new dimension to this tortilla-style omelette.
(53 votes)
Cook: 1 Hour 10 Mins
Serves: 6
Price: 32p per serving
Nutritional Information
Each 180g serving contains
Energy
868kj
207kcal
868kj
207kcal
10%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
4.9g
4.9g
Med
25%
25%
Sugars
5.0g
5.0g
Low
6%
6%
Salt
0.36g
0.36g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
482kj/115kcal
Typical energy values per 100g:
482kj/115kcal
Ingredients
1 tbsp olive oil, plus extra for greasing
500g red onions, peeled, halved and thinly sliced
6 large eggs
5 tbsp semi-skimmed milk
75g Chosen by you Cheshire Cheese, crumbled
Method
1
Pre-heat the oven to 170C/150C Fan/Gas 3. Grease a shallow 21cm square ovenproof cake tin and line the base with baking paper.
2
Heat the 1 tbsp oil in a frying pan and cook the onions over a low heat, stirring often, for 15 minutes until very soft and starting to colour. They will reduce in size. Put on double thickness kitchen roll, then use more kitchen roll to pat as dry as possible.
3
Lightly beat the eggs with the milk and season with pepper. Stir in the cheese and onion. Pour into the tin.
4
Cook in the oven for 20-25 minutes, or until just set. Cool for 15 minutes, then cut into squares and serve.