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)
Directions
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.
Copyright 2001 Television Food Network, G.P. All rights reserved
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By cmcherv_12945453
Columbia, 60
on June 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By geof.coffman_12...
The Colony, 83
on November 27, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By picj0007
Rincon ,ga
on May 26, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were great, my husband told me to make my eggs like this for now on.
Read all 7 reviews