Caramelized Onion and Cheddar Breakfast Omelette

Slice the yellow onions into thin half-moons. In a non-stick pan over medium-low heat, melt the butter with the olive oil.

Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15-20 minutes until the onions are deeply golden, soft, and fragrant. Lower the heat if they start to brown too quickly. Set aside.

Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30-45 minutes until the onions are deeply golden, soft, and fragrant, adjusting heat as needed. Lower the heat if they start to brown too quickly. Set aside.

Crack the eggs into a bowl and add the whole milk, salt, and black pepper. Whisk together until the mixture is smooth and slightly frothy.

Heat an 8-inch non-stick pan over medium-low heat. Add the butter and let it melt without browning.

Heat a 10-inch (25cm) non-stick pan over medium-low heat.

Using a spatula, gently push the set edges toward the center, tilting the pan to let the raw egg flow to the sides. Continue this motion slowly, giving the omelette time to set between pushes.

When the eggs are mostly set but still slightly glossy on top, distribute the caramelized onions evenly across one half of the omelette.

Scatter the cheddar cheese over the onions. Fold the omelette in half, covering the filling. Cook for another minute to melt the cheese.

Slide the omelette onto a warm plate and serve immediately with a little extra butter if you like.