Omelette Paysanne Gourmande

1.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook for about 10-12 minutes, stirring occasionally, until they are caramelized and golden brown. Remove the onions from the skillet and set aside.

2.In the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Add the ground beef, season with salt and black pepper, and cook for about 5-7 minutes, breaking it apart with a spatula until browned and cooked through. Drain any excess fat if necessary.

3.Add the diced tomatoes to the skillet with the ground beef and cook for an additional 2-3 minutes until the tomatoes soften. Stir in the caramelized onions and remove the mixture from the heat. Set aside.

4.In a mixing bowl, whisk the eggs with a pinch of salt and black pepper until well combined and slightly frothy.

5.Wipe the skillet clean and return it to the stove over medium heat. Pour in the whisked eggs and let them cook undisturbed for about 2 minutes until the edges start to set.

6.Using a spatula, gently lift the edges of the omelette, allowing the uncooked egg to flow underneath. After another minute, when the eggs are mostly set but still slightly runny on top, evenly distribute the beef, onion, and tomato mixture over one half of the omelette. Sprinkle the grated cheese and chopped parsley over the filling.

7.Carefully fold the other half of the omelette over the filling and cook for another 1-2 minutes until the cheese melts and the omelette is cooked to your liking. Slide the omelette onto a serving plate and garnish with additional parsley if desired.