Herbal Scrambled Eggs and Red Onions

Herbal Scrambled Eggs and Red Onions


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Give a classic breakfast dish an elegant touch for brunch by mixing scrambled eggs together with a variety of select herbs and spices. Chopped-up red onion adds a pungent crunch to the fluffiness.

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 Tbs. Olive Oil
  • 1 Small Red Onion, peeled and chopped
  • 4 Medium Eggs
  • 1/4 C. 2% Milk
  • 1 Tbs. Fresh Basil Leaves, chopped
  • 1 tsp. Ground Paprika
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Warm the olive oil in a large skillet over medium heat. Add onion and sauté until tender. In a medium bowl, whisk together the eggs and milk until fully mixed. Stir in the basil and paprika, and season with salt and pepper as needed. Pour the egg mixture atop the onions. Cook, gently stirring and folding as the eggs start to set, until the eggs have thickened and no visible egg liquid remains.

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