Egg and Onion
Elevate your breakfast or brunch game with this comforting Egg and Onion recipe, where creamy scrambled eggs meet sweet, golden caramelized onions for a dish that is as simple as it is satisfying. Featuring pantry staples like butter, olive oil, and a touch of milk, this recipe transforms humble ingredients into a silky egg dish bursting with flavor. The slow-cooked onions bring a natural sweetness that perfectly complements the soft, creamy egg curds, while optional fresh parsley adds a pop of freshness and color. Ready in just 25 minutes, this versatile recipe can be served as a stand-alone dish, paired with crispy toast, or alongside a fresh side salad for a balanced meal. Perfect for brunch lovers and fans of quick yet gourmet-style meals, this Egg and Onion recipe is a must-try for anyone looking to celebrate simple, hearty flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large eggs
- 1 medium onion
- 2 tablespoons butter
- 2 tablespoons milk
- 1 tablespoon olive oil
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel and slice the onion thinly into half-moons.
Heat a medium skillet over medium-low heat. Add the olive oil and 1 tablespoon of butter to the pan and let the butter melt.
Add the sliced onions to the skillet, stirring to coat them in the oil and butter mixture. Cook for 8-10 minutes, stirring occasionally, until the onions are golden and caramelized. Lower the heat if they start to brown too quickly. Remove the onions from the skillet and set them aside.
While the onions are cooking, crack the eggs into a medium bowl. Add the milk, salt, and black pepper. Whisk the mixture until fully combined and frothy.
Wipe the skillet clean and return it to medium-low heat. Add the remaining 1 tablespoon of butter and let it melt.
Pour the egg mixture into the skillet and let it sit for 10-15 seconds without stirring to allow the edges to set slightly.
Using a spatula, begin gently stirring and folding the eggs, moving them around the skillet to form soft curds. Cook for 3-5 minutes, or until the eggs are just set but still creamy. Remove from heat to avoid overcooking.
Stir the caramelized onions into the scrambled eggs or serve them on top as a garnish.
Optional: Sprinkle with fresh parsley for a pop of color and flavor before serving.
Serve warm with toast or a side salad for a complete and satisfying meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 588 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
