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“I am not usually crazy about omlettes because I like the runny yolk of an over easy egg. With this omlette you'll get both... the delicious flavor of an omelette, with crispy sweet onion and cheese, and you'll also get the nice rich yolk of the egg running out of the omlette as you cut into it. Delicious!”

Ingredients Nutrition

  • 14 onion, medium sized sliced VERY thinly
  • 3 eggs, separated
  • 2 tablespoons cheddar cheese, shredded
  • cooking oil
  • salt and pepper


  1. Heat the oil in the skillet on medium high and place the onion in the skillet in a single layer to brown and crisp.
  2. Meanwhile, separate the eggs and set the yolk aside. Scramble the whites and season with salt and pepper to. taste.
  3. When the onions have browned and start to turn crisp, sprinkle half the cheese into the pan over the onions.
  4. Pour the scrambled egg white into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook.
  5. Do this all around the skillet until there is very little liquid egg left on top.
  6. Sprinkle the rest of the cheese on top and gently add the yolk off center.
  7. Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside.
  8. Let it heat a minute longer to warm to set the center, then slide the omelet onto your serving plate.

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