Name: Omelet Onion Rings
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 eggs; 2 Tbsp milk; 1 large mushroom (diced (optional)); 1/4 cup diced peppers; 1 onion sliced (I used a red onion); 1/4 cup grated light cheese; 1 Tbsp bacon crumbs; Dash of salt/pepper

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A fun little way to spruce up your breakfast. 🙂 These rings are easy to make and put a twist on your regular omelets. The recipe will yield 5-6 rings and each ring will only cost you 1 Point.

Call it an onion ring omelette or eggs cooked in onion rings, it is the same idea. A thick slice of red onion is the mold. The omelet mixture, two eggs with a splash of milk, diced mushroom, pepper, light cheese and a sprinkle of bacon crumbs, gets poured right into the ring and cooks under a lid. The onion softens and sweetens underneath while the egg sets on top, so every ring is a little round omelet with its own built-in onion edge.

The whole batch cooks in one pan in about 15 minutes, which is why these sit with the rest of my Weight Watchers breakfast recipes for busy mornings.

four omelet onion rings on a bamboo cutting board, each a thick red onion ring filled with set egg, melted cheese, diced mushroom, green pepper and bacon bits

Why you’ll love these omelet onion rings

The onion is the pan. No muffin tin, no silicone molds. A thick ring of onion holds the egg while it cooks, and you eat the ring along with it.
One bowl, one pan, 20 minutes. Mix, pour, cover, done.
A real omelet’s worth of filling. Mushroom, pepper, cheese and bacon in every ring, not just plain egg.
1 Point. Two eggs stretched across the whole batch with light cheese and a single tablespoon of bacon crumbs is how each ring lands at 1 Point.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6

Serving Size: 1 ring

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

2 eggs
2 Tbsp milk
1 large mushroom, diced (optional)
1/4 cup diced peppers
1 onion, sliced (I used a red onion)
1/4 cup grated light cheese
1 Tbsp bacon crumbs
Dash of salt and pepper

The onion is the ingredient that decides how this goes. Pick a big, round one so the outer rings are wide enough to hold a proper pour of egg. Red onion is what I used and it looks the prettiest, but a yellow or white onion works the same way. Cut it into slices about half an inch thick and separate them into rings, keeping the outer one or two layers of each slice together so the ring has some strength. The small inner rings and the centers can be chopped into the egg mixture.

Green pepper is what you see in the photos, and any color is fine. Any grated light cheese works. The bacon crumbs are the real bacon bits from a jar, or crumble one cooked slice. The mushroom is optional, so skip it if you are not a mushroom person.

How to make eggs cooked in onion rings

Heat the pan. Spray a frying pan with cooking spray and warm it on the stove over medium heat.
Slice the onion. Thick slices, so the rings hold the egg mixture, then separate them into rings.

two halves of a red onion and four thick raw red onion rings laid out on a bamboo cutting board

Mix the filling. In a small bowl, beat the eggs with the milk, then stir in the mushroom, pepper, cheese, bacon crumbs and a dash of salt and pepper.

glass bowl holding a cracked egg, shredded light cheese, diced mushroom, bacon crumbs, green pepper pieces and milk before mixing

Fill the rings. Set the rings in the hot pan and carefully pour the egg mixture into each one. Fill almost to the top but not quite, so they do not overflow.

thick red onion rings in a nonstick frying pan with the raw egg, cheese, mushroom and green pepper mixture poured inside each ring

Cover and cook. Put a lid on the pan and cook until the eggs are set. The lid traps the heat and cooks the top, so you won’t be flipping them. Slide a spatula under each ring to lift it out.

close up of a cooked omelet onion ring with browned mushroom pieces, green pepper and melted cheese set inside the red onion, three more rings behind it

You should get 5-6 rings, depending on the size of your onion.

Tips and substitutions

Keep the heat at medium. Too hot and the bottom browns before the top sets. If the tops are slow, add a teaspoon of water to the pan and put the lid back on; the steam finishes them.
Pour slowly. A little egg always sneaks out under the ring and makes a thin skirt. Trim it off or eat it. A measuring cup with a spout makes the pour easier to control.
Use whole rings. A ring with a split in it will leak. If one breaks while you separate the slices, chop it into the filling instead.
Change up the filling. Diced ham instead of bacon, a handful of chopped spinach, green onion, a little feta, or leftover roasted vegetables all work. Swaps change the count, so run yours through the app before you track it.

Storing and reheating

Leftover rings keep in the fridge for about 3 days in a sealed container. Reheat them in the microwave for 30 to 45 seconds, or warm them in a covered pan over low heat. The onion gets softer and sweeter by day two. I would not freeze these; cooked egg turns watery and rubbery once thawed.

Get cracking

So go get cracking some eggs and enjoy! 🙂 And if it was the crunchy kind of onion ring you had in mind, my Crispy Baked Onion Rings are the ones to make.

5 from 2 votes