Food Therapy recipe
Onion Flower Omelet
Ingredients
3 large eggs, 1 thick slice of red onion, 1 teaspoon olive oil or butter, ¼ teaspoon salt, 1 small pinch black pepper, 1 teaspoon black sesame seeds
Method
1. Slice the Onion
Cut a neat, 5–7 mm-thick slice from the center of the red onion. Carefully separate the onion rings.
2. Prepare the Flower Petals
Set aside one medium-sized onion ring for the center of the flower. Cut one of the larger rings into six equal curved pieces. These pieces will form the flower petals.
3. Separate One Egg
Carefully separate the white and yolk of one egg. Place the yolk in a small bowl without breaking it and set aside.
4. Whisk the Remaining Eggs
Crack the other two eggs into a bowl. Add the salt and black pepper, then whisk until the yolks and whites are fully combined.
5. Prepare the Pan
Heat a non-stick frying pan over medium heat. Spread the olive oil or butter evenly across the surface of the pan.
6. Create the Onion Flower
Place the reserved round onion ring in the center of the pan. Arrange the six curved onion pieces evenly around it, with their open sides facing outward, to create a flower shape.
7. Fill the Petals with Egg White
Slowly pour the separated egg white into the spaces formed by the onion petals. Take care not to let the egg white overflow beyond the onion pieces.
8. Add the Whisked Eggs
Slowly pour the whisked eggs around the onion flower, spreading them evenly across the base of the pan. Leave the center onion ring empty.
9. Cook the Omelet
Cook over medium heat for approximately 4–5 minutes. The edges of the omelet should be set, and the egg white inside the flower petals should begin to turn opaque.
10. Add the Egg Yolk
Carefully place the reserved egg yolk inside the onion ring at the center of the flower.
11. Finish Cooking
Cover the pan, reduce the heat to low, and cook for another 1–2 minutes. The egg whites should be completely set, while the yolk may remain slightly runny if desired.
12. Serve
Carefully transfer the omelet to a serving plate using a large spatula. Sprinkle with black sesame seeds and serve hot.
Cut a neat, 5–7 mm-thick slice from the center of the red onion. Carefully separate the onion rings.
2. Prepare the Flower Petals
Set aside one medium-sized onion ring for the center of the flower. Cut one of the larger rings into six equal curved pieces. These pieces will form the flower petals.
3. Separate One Egg
Carefully separate the white and yolk of one egg. Place the yolk in a small bowl without breaking it and set aside.
4. Whisk the Remaining Eggs
Crack the other two eggs into a bowl. Add the salt and black pepper, then whisk until the yolks and whites are fully combined.
5. Prepare the Pan
Heat a non-stick frying pan over medium heat. Spread the olive oil or butter evenly across the surface of the pan.
6. Create the Onion Flower
Place the reserved round onion ring in the center of the pan. Arrange the six curved onion pieces evenly around it, with their open sides facing outward, to create a flower shape.
7. Fill the Petals with Egg White
Slowly pour the separated egg white into the spaces formed by the onion petals. Take care not to let the egg white overflow beyond the onion pieces.
8. Add the Whisked Eggs
Slowly pour the whisked eggs around the onion flower, spreading them evenly across the base of the pan. Leave the center onion ring empty.
9. Cook the Omelet
Cook over medium heat for approximately 4–5 minutes. The edges of the omelet should be set, and the egg white inside the flower petals should begin to turn opaque.
10. Add the Egg Yolk
Carefully place the reserved egg yolk inside the onion ring at the center of the flower.
11. Finish Cooking
Cover the pan, reduce the heat to low, and cook for another 1–2 minutes. The egg whites should be completely set, while the yolk may remain slightly runny if desired.
12. Serve
Carefully transfer the omelet to a serving plate using a large spatula. Sprinkle with black sesame seeds and serve hot.