• Mains

Caramelised Onion Omelette with Goat’s Cheese

Preparation Time20 minutes
Cook Time25 minutes


  • 6 eggs, beaten
  • 1 cup fresh sourdough breadcrumbs
  • 20 gm unsalted butter, plus 50gm, melted
  • 1 tsp thyme leaves, chopped and divided
  • ¼ cup Parmesan cheese, grated
  • 50 gm mild goat’s cheese
  • Sea salt and black pepper
  • Watercress or rocket leaves to serve

Caramelised Onions

  • 2 red onions, sliced
  • 20gm unsalted butter
  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar


  • For the caramelised onions, melt the butter and olive oil in a frypan over medium heat; add onion and garlic and cook, stirring, for 10 minutes until soft.
  • Add the balsamic vinegar and sugar and cook for a further 5 minutes until onions are dark and slightly sticky, season with salt and pepper.
  • Once cool, add the onions to the beaten eggs, along with ½ tsp thyme, season with salt and pepper and mix well.
  • Preheat oven to 200°C Fanned Grilled function.
  • Place the breadcrumbs, melted butter, remaining thyme and parmesan in a bowl, season with salt and pepper and stir to combine, set aside.
  • In a medium ovenproof frypan, over a medium heat, add the 20gm butter to melt, then pour in the egg and onions and cook for 3-4 minutes until the bottom is golden; crumble over the goat’s cheese, followed by the breadcrumb mixture.
  • Place the frypan under grill and cook for 2-3 minutes until the breadcrumbs are golden and crisp and the egg is set.
  • Serve topped with dressed salad greens.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au