| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 10 large eggs
- 1/4 cup milk, half-and-half, or heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 cup coarsely shredded extra-sharp Farmhouse cheddar (about 3 ounces)
Instructions
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 334 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 22 g |
| Cholesterol | 503 mg |
| Sodium | 434 mg |
Reviews
The scrambled eggs were amazing! Instead of butter to cook the onions we use bacon grease. This gave it a spin!
What a great recipe to give a father on Fathers Day in 2010.
I fried some bacon and used some of the drippings to sub out the butter. These things taste just like a bacon/onion quiche! Obviously, bacon doesn’t get eaten every day, but the next time it does, these eggs are being made again!
These were great, my husband told me to make my eggs like this for now on.
This recipe is easy and sure to be a delight this holiday season with families visiting.
This is so easy and really quite good!
oh my god these are like great! if you use the cream they tast like so much better! WEll like pease out!!!!
If you use the cream they are much tastier.