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

Drizzle me skinny
2 for 1SP on blue/purple, 1SP each on green/1PP each
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 6


  • 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


  • 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.
  • In a small bowl mix all of your ingredients.
  • 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.
  • Recipe should make 5-6 rings depending on the size of your onion rings. 2 rings for 1 freestyle SP, or 1pp each
  • 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







  1. 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.

    • Drizzle Reply

      Sounds great! Although I can’t do mushrooms, lol they freak me out 😉 But glad you enjoyed it

  2. But – there are mushrooms in this recipe? How is that if they freak you out?

    • Drizzle Reply

      Haha.. Yes they do, but my husband loves them.. these ones were for him 🙂 I don’t only cook for me.. I aim to please 🙂

  3. I have made these 2 days in a row. How do you keep the eggs from running out from under the onion rings ?

    • Drizzle Reply

      Think the key is to have a flat surface to cook on and make sure your onion rings are cut even, that should help 🙂 If a little runs out you can trim it off (for appearance sake)

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