Method:

Prepare the Onion: Start by heating the olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they become golden and caramelized, about 5-7 minutes.

Beat the Eggs: While the onions are cooking, crack the eggs into a mixing bowl and beat them well. Season with a pinch of salt and pepper. If you like, you can whisk in a bit of fresh chopped herbs at this stage.

Combine the Eggs with Onions: Once the onions are soft and caramelized, pour the beaten eggs into the skillet. Let the mixture cook without stirring for 1-2 minutes, until the edges begin to set.

Cook the Omelette: Reduce the heat to low and gently lift the edges of the omelette with a spatula, letting the uncooked egg flow to the edges. If you're adding cheese, sprinkle it over the top now. Cook for another 1-2 minutes until the omelette is set but slightly runny in the middle.

Fold and Serve: Gently fold the omelette in half and slide it onto a plate. Serve hot.

Variations:

Cheese Lovers: Add grated parmesan or mozzarella to the omelette for a creamy texture.

Herb Infusion: Try adding fresh thyme, basil, or parsley to the eggs for a fragrant twist.

Vegan Option: Substitute eggs with a chickpea flour batter to make a vegan version of the omelette.

Tips:

For extra flavor, try using red onions, which add a sweeter taste.

If you like your omelette less runny, let it cook a little longer, but be careful not to overcook it.

Substitutions for Dietary Needs:

Dairy-Free: Skip the cheese or use a non-dairy alternative like vegan cheese.

Gluten-Free: This dish is naturally gluten-free, just make sure to use a non-stick pan to prevent sticking.