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Volume III
August 19, 2011

Weekly Home / Recipe Center

Scrambled Eggs with Onions

Serves 2


6 large eggs, lightly beaten
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons vegetable oil
2 medium onions, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, minced with seeds

1. In a medium bowl, whisk together the eggs, salt, and black pepper.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes.

3. Add the eggs and cook, stirring occasionally, over medium heat until just firm, about 3 minutes, or to desired doneness. Add the cilantro and the green chili pepper and cook until light browned, another 2 minutes. Serve.

VARIATION: Wilt 2 cups finely chopped fresh spinach in the microwave, or cook 8 to 10 mushrooms (finely chopped) in a nonstick skillet until golden, then add the vegetables to the eggs along with the cilantro. Adjust the seasonings.

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