French Harvest Omelet

This recipe is a great way to sneak in extra vegetables, offers plenty of protein, and is easy to make.

The omelet is versatile and allows you to customize each one to suit your taste.

The cook time for this recipe is longer than most traditional omelets.

Cooking eggs on high heat can lead to rubbery eggs, so patience is required in preparing a perfect French Harvest Omelet.

Eggs are a good source of protein, amino acids, and nutrients.
The onions provide fiber, vitamins, and antioxidants.

	3 cups onions , minced
	1 tablespoon red wine vinegar or 1 tablespoon sherry wine vinegar
	3 tablespoons olive oil
	salt , to taste
	2 garlic cloves , minced
	1 tablespoon fresh thyme leave
	8 eggs
	salt & freshly ground black pepper , to taste
	2 tablespoons milk

1.	Heat olive oil in a nonstick pan.
2.	Add onions and salt, cook on low heat till onions are soft but not brown, about 20 to 25 minutes.
3.	Add garlic, vinegar, and thyme leaves. Set aside.
4.	In a bowl, whisk eggs, milk, salt, and pepper until well combined.
5.	Preheat the pan (low heat). Add egg mixture.
6.	Stir the eggs gently, occasionally scraping cooked eggs from the sides towards the centre.
7.	When the curds are small and soft, place the onion mixture on the eggs.
8.	Fold the omelet, cut in half, and serve.