I usually make ham cheese and tomato omelettes, but today I did it a little differently. I grilled onions in butter first, then cooked the eggs in the onion runoff and threw everything in the omelette right away (I usually prep everything quickly as the eggs cook, and then the eggs are a little undercooked because of the low heat necessary to compensate). But this time, I was able to prep everything while the onions caramelized and put it in with the eggs right away. The omelette came out more evenly cooked and with the onions I couldn’t believe how much better it tasted. Like 100 times better. No more omelettes without onions.