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.