• INGREDIENTS:
2 large eggs
1 medium red onion, finely chopped
1 tablespoon olive oil
Salt and pepper, to taste
Optional: herbs such as parsley or chives for garnish
Optional: a pinch of turmeric or cayenne pepper for extra anti-inflammatory benefits
• INSTRUCTIONS:
Prepare the Onion:
Peel and finely chop the red onion.
Cook the Onion:
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped red onions and sauté until they are soft and translucent. This should take about 5-7 minutes. The slow cooking helps release the natural sugars of the onions in a way that won’t spike blood sugar levels.
Add the Eggs:
In a bowl, beat the eggs with salt, pepper, and if using, turmeric or cayenne pepper.
Pour the beaten eggs over the sautéed onions in the skillet.
Stir gently with a spatula, allowing the eggs to cook and scramble with the onions. Cook to your desired level of doneness.
Serve:
Remove from heat and transfer to a plate.
Garnish with chopped herbs like parsley or chives for added flavor and nutrients.
Serving Suggestions:
Serve hot with a side of mixed greens or a slice of whole-grain bread for a balanced meal.
