Onion and Herb Omelette

Instructions

1. 1

   In a medium bowl, whisk together the eggs, water, salt, black pepper, dried oregano, dried basil, and crushed red pepper until well combined.

2. 2

   Heat the butter in a non-stick skillet over medium heat until melted and sizzling.

3. 3

   Add the finely chopped onion to the skillet and sauté until translucent and slightly golden, about 3-4 minutes.

4. 4

   Pour the egg mixture over the sautéed onions, and let it sit without stirring for a few seconds until the edges start to set.

5. 5

   With a spatula, gently push the edges of the omelette toward the center, allowing the uncooked egg to flow to the edges of the skillet.

6. 6

   Continue to cook until the omelette is mostly set but still slightly moist on top.

7. 7

   Carefully fold the omelette in half with the spatula and let it cook for another minute to ensure the inside is cooked through.

8. 8

   Slide the omelette onto a plate, garnish with additional herbs if desired, and serve immediately.