Mom's Onions with eggs (A Scipuddata)

(A scipuddata is a sicilian name for this recipe)

This is a recipe that my mom used to make for us, she would make it for a quick lunch or a snack and of course sometimes for dinner too when we were on a tight budget. We didn't mind it because we loved it. I still love it. Mom would serve it with italian bread, I would make open face sandwiches. I even used english muffins and it is just as good. I recently used this recipe as an appetizer with italian bread cut into bite sizes and topped with the egg mixture.

6 eggs  
3 tablespoons water
2 large onions sliced thin
1/3 cup romano or parmesan grated cheese
3 tablespoons olive oil
salt to taste


In a bowl whisk the eggs with water, grated cheese and salt.
In a nonstick skillet heat oil on medium to low heat, saute' onions until translucent, add the egg mixture do not stir right away wait until you see  the first hint of the eggs setting, start to stir with a spatula or wooden spoon by scraping the bottom of the skillet continue scraping and at the same time break apart the large pieces of eggs as they form, remove from heat once the eggs are cooked. Serve with italian bread or I sometimes serve it on an english muffin open faced. This recipe is just as good cold too. I also used this as an appetizer on italian bread cut into bite sizes and topped with the egg mixture.