Omelet onion rings are one of those creative recipes that make you wonder why you didn’t think of it sooner. Thick onion rings filled with a savory egg and cheese mixture and cooked like mini omelets — they’re a playful, protein-packed breakfast or brunch dish that gets a lot of surprised and delighted reactions. They’re fun to make, genuinely delicious, and work as a meal on their own or alongside toast and fruit for a complete breakfast that looks way more impressive than the effort involved.
- Swap: Use egg whites or a whole egg and egg white combination to lighten the filling without sacrificing the omelet texture.
- Make-ahead: Set up your onion ring molds and mix the egg filling the night before; cook fresh in the morning.
- Storage: Store cooked omelet rings in the fridge for up to 2 days; reheat in a skillet or microwave for a quick warm-up.
- Variation: Add diced peppers, mushrooms, or spinach to the egg mixture for a veggie-packed omelet ring.
- Serving: Serve on a plate with a side of salsa, hot sauce, or a simple avocado mash for a complete brunch dish.
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 2 will only cost you 1 SP on both blue & purple program and 1SP each on green. So go get cracking some eggs and enjoy! 🙂
Omelet onion rings
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
Instructions
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Spray and heat up a frying pan on the stove on medium. Slice your onions, you want them to be thick pieces so they will hold the egg mixture.
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In a small bowl mix all of your ingredients.
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Place your rings in the hot pan and carefully pour your egg mixture into the rings. Fill almost to the top but not quite to avoid over flowing. Cover with a lid and cook until the eggs are done. The lid will help cook the egg all around since you wont be flipping them.
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Recipe should make 5-6 rings depending on the size of your onion rings. 2 rings for 1 freestyle SP, or 1pp each
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Nutritional info (not including veggies) per ring.. Calories 45… Fat 2.7g… Saturated fat 1.2g… Carbs 0.5g… Fiber 0g… Sugars 0.4g… Protein 4.1g
This sounds really tasty and something new to try. Thanks for sharing this.
Simon
Your welcome.. Enjoy!
Not really a big fan of onions so I made this recipe and put it in a portabella mushroom caps instead. It was really good that way.
Sounds great! Although I can’t do mushrooms, lol they freak me out ๐ But glad you enjoyed it
But – there are mushrooms in this recipe? How is that if they freak you out?
Haha.. Yes they do, but my husband loves them.. these ones were for him ๐ I don’t only cook for me.. I aim to please ๐
I have made these 2 days in a row. How do you keep the eggs from running out from under the onion rings ?
Think the key is to have a flat surface to cook on and make sure your onion rings are cut even, that should help ๐ If a little runs out you can trim it off (for appearance sake)
Can these be refrigerated or frozen? Cute idea!!
Hi Alison, I think they would freeze ok