Caramelized Onion, Arugula and Parmesan Cheese Omelet
An Egg Beaters omelet filled with caramelized onions, fresh arugula and Parmesan cheese
Recipe concept developed by Art Smith
- 1 tablespoon Fleischmann's® Original-stick
- 1 tablespoon extra virgin olive oil
- 2 medium onions, halved and thinly sliced
- 4-1/2 teaspoons balsamic vinegar
- PAM® Olive Oil No-Stick Cooking Spray
- 1/4 cup arugula
- 1/2 teaspoon minced garlic
- 3/4 cup Egg Beaters® Original
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon ground black pepper
- For onions: heat Fleischmann's and oil in medium saute pan over medium-low heat. When Fleischmann's has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.
- Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.
- For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Add the reserved onions, arugula and garlic to skillet. Saute 1 minute or until arugula has wilted.
- Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set.
- Fold omelet in half. Cut in half; serve immediately.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||7%|
|Saturated fat||2 g||10%|
|Dietary fiber||0 g||1%|
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