Scrambled eggs with onions and cheese. If you like scrambled eggs and love onions, you can’t miss the recipe for scrambled eggs with onions, almost an onion omelette, but with less stress and a winning last-minute main course! Eggs, as we know, are economical, versatile and perfect for every occasion, from brunch to the classic American-style breakfast. They’re good both at lunch and dinner, on their own, in a salad or on fresh bread. Some time ago I shared a short tutorial on How to cook eggs, where I explained how to make classic hard-boiled eggs, soft-boiled eggs, passing through fried eggs and omelettes. All preparations everyone should know, including American-style scrambled eggs. But have you ever tried scrambled eggs with grated cheese and onions? If you haven’t tried them yet, you absolutely must, because scrambled eggs with onions are a very quick, tasty and economical idea for a last-minute dinner or lunch and a true budget-friendly dinner recipe that everyone will love! Let’s go to the kitchen now; I’ll tell you how to make these eggs with onions and cheese. But first, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make scrambled eggs with onions
- 2 onions (medium-sized)
- 6 eggs
- 2/3 cup grated Parmigiano (or Grana Padano (about 2.5 oz / 70 g))
- to taste salt
- to taste black pepper
Tools
- Skillet
- Bowl
Preparation
Peel the onions, rinse them and slice them. You can choose to cut thick, substantial slices or use a mandoline; I prefer the thicker slices so they don’t fall apart during cooking. Gather them in a skillet, add a good drizzle of oil, season with salt and let them wilt, then add a little water and finish cooking over medium heat, stirring often. They should be soft, cooked through and flavorful at the end.
Crack the eggs into a bowl with the grated cheese and a bit of pepper, beat them roughly with a fork and pour them over the cooked onions.
Cook for one or two minutes over medium heat, stirring often, until you reach the desired creaminess and texture, then immediately transfer from the skillet to a plate. The scrambled eggs with cheese and onions are ready to enjoy, hot and freshly made.
Storage notes and tips
I recommend eating the scrambled eggs while they are still hot, but if you have leftovers store them in the fridge for up to 24 hours in an airtight container.
When buying eggs, pay attention to the label and the codes on the packaging to make sure you buy fresh ones.
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