A flat spinach and red onion omelette, ready in ten minutes, seasoned with oregano, thyme and paprika.
In the pan, the red onion sizzles gently in the hot oil. The spinach joins the beaten eggs, and everything cooks into a golden, tender omelette fragrant with herbs. Allow around 10 minutes for two servings, in the spirit of these meals ready in 20 minutes. The onion brings sweetness, the spinach freshness, and the oregano, thyme and a hint of paprika character. This recipe joins my collection of keto breakfasts.
What is a spinach and red onion omelette?
An omelette cooked in a frying pan as a flat round, tender yet fully set. The filling is simple: fresh spinach, red onions and dried seasonings. The onions, thinly sliced and then softened in a little oil, form a sweet, fragrant base. The eggs are beaten with oregano, thyme, paprika and onion powder, then mixed with the spinach before cooking.
The result is an even round, easy to share: the underside turns golden, the centre no longer wobbles, and no liquid egg remains on the surface. The spinach wilts and becomes meltingly tender, while the onions stay soft and translucent, retaining a little of their purple colour. Oregano and thyme provide the herbal notes, paprika adds a reddish-orange hue, and onion powder reinforces the onion flavour. Each serving contains approximately 173 kcal and 9 g of net carbs.
A frying-pan recipe with simple ingredients
A few eggs, fresh spinach, red onions and dried seasonings are all you need. Spinach cooks quickly and stays tender, as in sigeumchi namul, provided it is not overcooked. Red onion adds a distinctive sweetness and a lovely colour once sliced. The dried herbs give a balanced flavour without adding to the preparation time. The flat, fully set omelette can be cut and served in two portions: an everyday recipe that turns out well when the onions are soft and the eggs just set.
The main ingredients
The four eggs form the base: they set, bind the vegetables together and give firm edges and a tender centre. When thoroughly beaten, with whites and yolks fully combined, they distribute the spices more evenly. The two handfuls of fresh spinach add colour, a fresh vegetable flavour and tenderness; they shrink quickly, and when well drained and dried after washing, they will not make the eggs watery. The two red onions, thinly sliced, soften quickly and flavour the oil right from the start.
The seasonings stay in the background: half a teaspoon of dried oregano for a warm note, and the same amount of thyme for a woodier touch. Paprika adds colour and rounds out the flavour without dominating, while half a teaspoon of onion powder reinforces the onion flavour even in bites without any onion pieces. A drizzle of mild-tasting oil, such as avocado or mild olive oil, coats the pan and lets the herbs, onion and freshness of the spinach shine.
Cooking, texture and serving
Cooking begins with the onions: thin, even slices soften quickly in the oiled pan, becoming tender and translucent without browning too much. Meanwhile, beat the eggs with the herbs and spices, then fold in the spinach. Pour over the onions and cook over medium heat: the eggs gradually set. Pay close attention towards the end; the omelette is set when the centre is firm and no liquid egg remains on the surface.
Prolonged cooking firms up the eggs and makes them lose some of their tenderness. Here, unlike onsen tamago, the texture should be set while remaining soft. Serve flat, in two portions, for a savoury breakfast or a quick lunch, with a green salad or a few slices of avocado if desired. Refrigerate leftovers promptly in an airtight container and eat within three days, reheating covered to help prevent them from drying out.
For everyday keto cooking, here are all my low-carb recipes.
Spinach and Red Onion Omelette
Ingredients
- 4 eggs
- 2 handfuls fresh spinach
- 2 red onions
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- a splash oil avocado, mild olive or high-oleic sunflower oil, for cooking
Instructions
- Thinly slice the onions and sauté them in the oil until translucent.2 red onions, a splash oil
- Beat the eggs in a bowl. Add all the herbs and spices. Add the spinach, then pour the mixture over the onions.4 eggs, 0.5 teaspoon dried oregano, 0.5 teaspoon dried thyme, 0.5 teaspoon paprika, 0.5 teaspoon onion powder, 2 handfuls fresh spinach
- Cook over medium heat until the eggs are fully set.
