Pickled onion omelet

Omelet, of course, is now difficult to surprise someone! The highlight of this omelette recipe is the onion, pickled in a very original way. It turns out the most delicate omelet stuffed with aromatic onions.

Ingredients

• Bulb onions - 1 pc.
• Cloves - 10 buds
• Apple cider vinegar - 75 ml
• Eggs - 3 pcs.
• Milk - 3 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Salt - 1/4 tsp

Directions

1. Peel the onion, cut off the edges on both sides. Stick the clove buds into the bulb.
2. Place the onion in a bowl of vinegar. If the vinegar does not completely cover the onion, add some water to the container. Leave the onions to marinate in the refrigerator for 12 hours.
3. After the indicated time, remove the onion from the vinegar, remove the cloves. Dry the onion and cut into half rings.
4. Preheat a skillet with 1 tbsp. a spoonful of vegetable oil. Sauté the onion until golden brown.
5. While the onions are fried, break the eggs into a bowl, add milk. In the classic omelette recipe, it is believed that for one egg you need to add the amount of milk that fits in half of the shell of this egg.
6. Stir eggs with milk with a fork, salt.
7. Heat the remaining oil in a skillet, pour in the egg mixture.
8. When the omelet "grabs", place the fried onions on half of it. Cover the onion with the second half of the plain omelet.
9. Serve the omelet with fresh vegetables and herbs.
10. Bon Appetit!