Caramelized onions don’t need to be saved for special occasions. Make them in advance and freeze for a mouth-watering, healthy meal anytime!
Caramelized Onion & Arugula OmelettesCourse: BreakfastDifficulty: Easy
2 tbsp. macadamia nut oil
1 large onion, vertically sliced
1 tablespoon garlic, minced
1 tbsp. balsamic vinegar
1 handful fresh arugula
2 cups egg substitute
4 tbsp. parmesan cheese
- For Caramelized onions: heat one tbsp. oil in medium sauté pan over medium-low heat. Add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions are softened and brown, add garlic and vinegar.
- Cook onions on low for an additional 20 minutes or until very soft and dark brown in color.
- For Omelette: heat 1 tbsp. of macadamia nut oil in a 10-inch non-stick skillet over medium-low heat; add egg. Making an omelette, lift the sides of the egg with a spatula, allowing the liquid egg to seep underneath and cook. Flip when the center is set; cook 1 more minute.
- Place 1/4 of the arugula-onion mixture in the center, sprinkle 1/2 of the Parmesan over it. Slide the omelette from the pan onto the plate, using the edge of the pan to fold it over and press down to flatten slightly. Sprinkle remaining Parmesan over the folded omelette. Repeat for each omelette.