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Spinach and Caramelised Onion Omelette

My spouse has worked at home a lot this week. While he’s happy to forage for himself, he does tend to eat random things I’ve set aside for dinner for the kids. Annoying.com. So yesterday, in the spirit of good housewifeliness, I decided to make him a cooked lunch. Aren’t I lovely! I got to have some too, lucky me.

I had a glut of eggs. I made the mistake of ordering a box of 15 eggs, twice in a row. Then I didn’t bake anything requiring eggs. So omelette it was!


4 large fresh eggs

1/2 an onion, chopped

A couple of tablespoons of good quality balsamic vinegar

A large handful or two of fresh baby spinach, roughly chopped

Some olive oil for your pan


Put your non stick pan onto a medium heat with a small splash of oil

Cook your onions till softened, then deglaze with the balsamic until they’re all sticky and caramelised. Remove from the pan.

Wipe your pan over with some paper towel and put it back on a medium heat (you might want to add a drop more olive oil and wipe it all over the pan so it’s very lightly coated)

Lightly beat your eggs into a cup, add a splash of cold water and season to taste.

Pour half the egg mix over the base of your pan. Use a spatula to move the egg around and cook slightly before leaving it to finish off undisturbed.

Scatter half the onion and half the spinach over one half of your omelette. If you’re lucky, like my spouse, you might even get a few big blobs of cream cheese added to yours. Goats cheese would be equally yummy.

Once the spinach is just starting to wilt, fold the omelette in half  and slide onto a plate. We enjoyed ours with toasted seeded sour dough.

What are your favourite toppings/inserts for omelettes?