Onion Omelet

Directions

1. 1
   Place the onions and oil in a 2-quart casserole.
2. 2
   Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
3. 3
   Transfer to a large no-stick frying pan.
4. 4
   Saute over medium heat for 5 minutes.
5. 5
   Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
6. 6
   Transfer to a medium bowl and set aside.
7. 7
   In another medium bowl, whisk together the eggs and water.
8. 8
   Wipe out the frying pan with paper towels.
9. 9
   Place it over medium-high heat.
10. 10
    Add 1 tsp margarine and swirl the pan.
11. 11
    Add half the eggs.
12. 12
    Lift and rotate the pan so the eggs are evenly distributed.
13. 13
    As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
14. 14
    When the eggs are mostly set, spread half of the onion mixture over them.
15. 15
    Use a spatula to fold the omelet in half.
16. 16
    Transfer to a serving platter.
17. 17
    Repeat with the remaining margarine, eggs and filling.