Green Onion Omelet in a Pan
A fluffy pan omelet with green onions, quick and easy! This recipe shows you how to make a tall, good-looking omelet with onions right in the pan, fast and fuss-free. A short ingredient list and simple steps make it a great pick for a family breakfast.
Cooking method
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Step 1:
Gather all your ingredients. Use large eggs, ideally farm-fresh — they have great flavor and a deep orange yolk. Use regular milk with about 2.5–3.2% fat. Choose real butter (the label should list only cream) with at least 82% fat.
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Step 2:
Wash the eggs well, ideally with a small brush, but be careful not to crack the shells. Crack the eggs into a fairly deep bowl. We'll be adding other ingredients and whisking briskly, so use a bowl with high sides.
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Step 3:
Salt the eggs. At this point you can stir in any herbs or seasonings you like. For dried spices, try ground pepper, Herbes de Provence, or dried garlic. Chopped fresh herbs work well too: dill, cilantro, basil, and green onion.
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Step 4:
Whisk everything together with a fork.
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Step 5:
Gently pour in the milk. The old rule of thumb is about half an eggshell's worth of milk per egg — aim for roughly those proportions.
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Step 6:
Get out the pan you'll cook the omelet in. A nonstick pan is ideal, or a cast-iron one like mine. Put the butter in the pan and melt it over low heat.
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Step 7:
Pour the melted butter into the egg mixture, stirring constantly with a fork so the eggs don't cook.
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Step 8:
Pour the egg mixture into that same pan. Cook over low heat until the omelet reaches the consistency you like. You can add the chopped green onion now (or stir it right into the egg mixture). I prefer the onion not too cooked, so I add it later.
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Step 9:
If the omelet isn't setting in the middle, cover the pan with a lid and cook until it's done through.
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Step 10:
I garnished the omelet with green onion — simply scattered over the top. You could use any other fresh herb, or small pieces of tomato, olives, and so on.
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Step 11:
Serve the omelet right away, while hot. It's a great dish for a family breakfast. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
