Parmesan Onion Scrambled Eggs


¼ cup onions, diced

¼ cup freshly grated Parmesan cheese

4 cage-free, free-range eggs

2 tbsp extra Virgin olive oil

1/8 cup of low-fat milk

Thoroughly whisk or blend eggs and milk. Sauté onions in olive oil on medium-high heat. Add eggs to pan with Sauté-d onions. Scramble to desired texture. Add Parmesan cheese and remove from pan. Serves 2.