Omelette with onions and Fontina cheese, the perfect recipe

The omelet is a versatile and tasty dish, ideal for a rich breakfast, a light lunch, or a quick dinner. The combination of sweet onions and creamy fontina makes this omelette particularly delicious and satisfying. Here’s how to prepare a perfect omelet, soft on the inside and golden on the outside, following some tricks of the trade.

Ingredients

• 4 large eggs
• 1/2 medium onion, thinly sliced
• 100g of fontina, cut into cubes
• 2 tablespoons of milk
• Salt and black pepper, to taste
• Olive oil or unsalted butter

 

Nutritional Values (per serving)

Calories: approximately 300 kcal
Protein: 20g
Carbohydrates: 5g
Fat: 22g

Preparation

1. Prepare the Eggs. In a bowl, beat the eggs with the milk, salt, and pepper until the mixture is smooth and frothy. The addition of milk helps to make the omelette softer and more airy. And now the secret to making perfect omelettes: always strain the eggs through a fine mesh strainer. There’s only one trick, and that’s it. In this way, the eggs will be fluid and free of strings.
2. Cook the onion. In a non-stick pan, heat a drizzle of olive oil or a small piece of butter. I add the sliced onions and cook them over medium-low heat, stirring frequently, until translucent and lightly caramelized. This step is crucial to bringing out the natural sweetness of the onions. Don’t exaggerate with the quantities of onion; the omelette is delicious, but it’s a completely different preparation. Add a few petals, just to give it flavor.
3. Pour the Eggs: I distribute the onions evenly in the pan and, if necessary, add more butter, then pour in the egg mixture, making sure it covers all the onions. I let the eggs set slightly at the edges of the pan, then used a spatula to break up the omelette as it formed. Do this for a couple of minutes, then gently lift the edges, allowing the more liquid parts to flow underneath.
4. Add the Fontina. When the omelette is still slightly moist in the center, distribute the Fontina cubes evenly over the surface. The key is to add the cheese while the omelette is still a little runny, so the residual heat will allow the fontina to melt perfectly.
5. Cook to Perfection. I let the omelette cook without stirring until the bottom was golden brown and the cheese started to melt. I start rolling the omelette on itself with a spatula until I have formed a crescent, and I let it cook for another minute to seal the outside.
   Serve hot: I transfer the omelette to a plate and serve it immediately. It is delicious on its own, or accompanied by a simple green salad with rocket and a few red onion petals.

Cooking tips

For a perfect omelet, temperature control is essential. Keep the heat medium-low to avoid burning the eggs while allowing them to cook until the inside is soft and creamy. Don’t be sparing with butter when you cook it; it shouldn’t stick. Always use a strainer to filter the mixture; it is essential to make it more fluid.

Which wine should pair with the omelet with onions and Fontina cheese?

The dish is rich, protein-rich, and fatty, but not particularly massive, so avoid fuOmelette with onions and Fontina cheese, the perfect recipell-bodied reds and pair either a savory and marine white such as Vermentino or a sharp Champagne that can cleanse the palate or a not-too-structured red such as Schiava or Raboso.

If you want to pair it with a cocktail, the French 75 is more than adequate to tame the dish.