Onion Omelette

Ingredients

• 200 g red onions (3 red onions)
• 1 tsp germ oil
• 4 eggs
• 1 tbsp sparkling water
• Salt
• Pepper
• nutmeg
• 10 g delicate oatmeal (1 tbsp)
• 5 g amaranth pops (1 tsp)
• 1 tsp Honey
• 1 pinch chili flakes
• 0.5 sheet Nori seaweed

Instructions

1. 1.

   Peel the red onions and slice them into rings.

2. 2.

   Heat oil in a non-stick pan (about 20 cm diameter). Fry the onion rings over low heat for 8 minutes, turning frequently.

3. 3.

   Whisk the eggs with sparkling water, seasoning with salt, pepper, and freshly grated nutmeg.

4. 4.

   Pour the egg mixture over the onion rings and let it set on low heat for 10–12 minutes.

5. 5.

   Meanwhile, in another non-stick pan, lightly toast the oatmeal and amaranth pops over medium heat. Stir in honey, a pinch of salt, and chili flakes, then warm through. Transfer to a plate.

6. 6.

   Cut the Nori sheet into short, thin strips with scissors. Plate the onion omelette topped with the crunchy flakes and seaweed strips.