A tender folded omelette filled with melted deli swiss and caramelized onion is weeknight dinner when you have cheese and eggs. The onion turns sweet and golden while you build the filling, and the whole thing comes together in one pan in minutes.

Serves 2. 25 minutes, 20 at the stove.

About 640 calories a serving, 36 g protein, 9 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one small onion thin and set a 10-inch nonstick skillet over medium heat with one tablespoon of oil. When the pan is hot, add the onion and cook, stirring often, until it turns golden and soft, about 8 minutes. Transfer to a plate.8 min
2. Wipe the pan clean and set it over medium-low heat with one tablespoon of butter. Crack four eggs into a bowl, add salt and pepper, and whisk until combined. When the butter foams, pour in the eggs and let them set at the edges, then gently push the set portion toward the center and tilt to let uncooked egg flow to the edges, about 2 minutes.2 min
3. When the top is still glossy but the bottom is set, arrange the golden onion on one half of the omelette. Lay three slices of swiss cheese on top of the onion. Fold the empty half over the filling and slide onto a plate.
4. Return the pan to the heat with the remaining tablespoon of butter. Crack and whisk four more eggs with salt and pepper as before, then pour into the pan and fold the second omelette the same way, filling with three slices of swiss and half the remaining onion. Slide onto the first plate or a second plate to serve.2 min

Note Swap the onion for sautéed mushrooms or fresh herbs if you have them. Leftover omelettes are best eaten cold the next day. Serve with a green salad or crusty bread to soak up the melted cheese.