Onion and egg scramble
This Onion and Egg Scramble features sautéed onions and creamy scrambled eggs, enhanced with a dash of black pepper and vinegar for a tangy flavor. Perfect for a quick breakfast or light lunch, it transforms simple ingredients into a satisfying dish.
Cook time 8 min
Prep time 5 min
Ingredients:
2 eggs1 onion
1 dash black pepper
2 tsp vinegar
1 short spray cooking spray oil
This Onion and Egg Scramble with Black Pepper and Vinegar is a quick and simple dish that brings together the rich flavors of sautéed onions, the creamy texture of scrambled eggs, and the tangy kick of vinegar. Perfect for a speedy breakfast or a light lunch, this recipe is an easy way to elevate humble ingredients into a delicious meal.
Instructions:
- Crack the eggs into a small bowl and beat them lightly with a fork or whisk.
- Peel and finely chop the onion.
- Heat a medium-sized skillet over medium heat.
- Spray with a short burst of cooking spray oil to coat the bottom of the skillet.
- Once the skillet is hot, add the chopped onion.
- Sauté the onion, stirring occasionally, until it becomes soft and translucent. This should take about 5-7 minutes.
- Reduce the heat to low.
- Pour the beaten eggs into the skillet with the sautéed onions.
- Allow the eggs to sit for about 10-15 seconds, then gently stir them with a spatula to create soft curds.
- Sprinkle a dash of black pepper over the mixture.
- Pour the vinegar over the eggs and onions evenly.
- Continue to gently stir and scramble the eggs until they are cooked to your preferred consistency. This should take an additional 2-3 minutes. The eggs should be fluffy and well-incorporated with the onions.
- Once the eggs are cooked to your liking, remove the skillet from heat.
- Transfer the onion and egg scramble to a serving plate.
- You can garnish with additional black pepper or fresh herbs like parsley or chives if desired.
- Serve immediately while hot. This onion and egg scramble makes a great breakfast or light meal.
With minimal ingredients and a straightforward cooking process, this Onion and Egg Scramble with Black Pepper and Vinegar is a delightful way to transform simple components into a flavorful and satisfying dish. Whether you're pressed for time or just looking for a new twist on scrambled eggs, this recipe is sure to become a favorite.
Onion and egg scramble FAQ:
Sauté the chopped onion in a medium-sized skillet over medium heat for about 5-7 minutes until it becomes soft and translucent.
After adding the beaten eggs to the sautéed onions, allow them to sit for 10-15 seconds before gently stirring. Continue scrambling for an additional 2-3 minutes until they reach your preferred consistency.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet before serving.
Yes, you can substitute with other onion varieties like green onions, red onions, or shallots, but the flavor may vary slightly.
For a dairy-free version, this recipe is already suitable as it doesn't include dairy. If you're looking to reduce cholesterol, consider using egg substitutes like egg whites.
Tips:
- To avoid the eggs becoming rubbery, cook them on medium-low heat.
- Use a non-stick pan to prevent the eggs from sticking and make cleaning up easier.
- Feel free to experiment with additional ingredients like chopped bell peppers, tomatoes, or a sprinkle of cheese for added flavor.
- For a spicier version, add a dash of hot sauce or a pinch of chili flakes.
- Be sure to whisk the eggs thoroughly to achieve a uniform texture.
- Adding the vinegar at the end helps to brighten the dish and cut through the richness of the eggs.
Nutrition per serving
1 ServingsCalories 160kcal
Protein 12g
Carbohydrates 7g
Fiber 1.36g
Sugar 4.25g
Fat 9g
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