Serves 2
• 1 very large red onion (about 1 lb.)
• 3 Tbs. olive oil
• ½ tsp. salt
• ½ tsp. crushed dried red chilis
• ¼ tsp. oregano, crushed
• black pepper to taste
• 3 oz. mozzarella cheese, grated
• 4 eggs
• salt and pepper to taste
• butter for frying
1. Peel the onion, quarter it, and slice it thickly. Cook in the olive oil over medium-low heat, stirring often, until completely soft and beginning to color. Add ½ teaspoon salt, crushed red chilis, oregano, and black pepper and stir over medium heat for a few minutes more.
2. Make 2 individual omelets, or 1 large one, according to the directions. When the eggs are set but still moist on top, spoon the hot onions over one side of the omelet (divide them evenly between the 2 omelets if making individual omelets). Sprinkle the grated mozzarella over the onions, and fold the other side of the omelet over the filling. Leave the omelet over medium-low heat for another minute until the cheese is melted, then serve immediately.
