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🍽️ Crunchy Onion Omelet with Chili-Oat Crisp

235 kcal · 30 min · 4 servings

Ingredients

• 200 g red onions (3 red onions)
• 1 tsp germ oil
• 4 eggs (S)
• 1 tbsp mineral water
• salt
• pepper
• nutmeg
• 10 g fine oat flakes (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.
2. 2. Slice the onions into thin rings.
3. 3. Heat some oil in a non-stick pan with a diameter of approx. 20 cm.
4. 4. Place the onion rings in the hot pan.
5. 5. Fry the onions over low heat for 8 minutes.
6. 6. Turn the onion rings frequently while frying.
7. 7. Whisk the eggs in a separate bowl.
8. 8. Add the mineral water to the eggs.
9. 9. Whisk the egg and water mixture well.
10. 10. Season the egg mixture with salt.
11. 11. Season the egg mixture with pepper.
12. 12. Grate some fresh nutmeg over the egg mixture.
13. 13. Carefully pour the egg mixture over the fried onion rings.
14. 14. Let the omelet set over low heat for 10 to 12 minutes.
15. 15. Heat a second non-stick pan.
16. 16. Lightly toast the oat flakes over medium heat.
17. 17. Add the amaranth pops to the oat flakes.
18. 18. Stir the honey into the dry mixture.
19. 19. Add a pinch of salt.
20. 20. Add the chili flakes.
21. 21. Heat the mixture briefly until the honey melts.
22. 22. Remove the pan from the heat.
23. 23. Spread the crisp mixture onto a plate.
24. 24. Cut the nori seaweed into short, thin strips using scissors.
25. 25. Sprinkle the chili crisp flakes over the finished omelet.
26. 26. Garnish the dish with the nori strips.

Nutrition per serving

• kcal: 235
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 13 g