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Prepare the Ingredients: Slice the red onion into thin pieces, and crack the eggs into a small bowl, whisking them lightly with a pinch of salt and pepper.
Sauté the Onions: Heat the olive oil in a non-stick skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until the onions are soft and slightly caramelized.
Cook the Eggs: Pour the beaten eggs over the onions and let them cook for a minute. Gently stir to scramble the eggs, ensuring they cook evenly. If you like your eggs extra fluffy, add a splash of water or milk while cooking.
Season: Sprinkle in the turmeric (if using), and adjust the salt and pepper to taste. Continue cooking until the eggs are fully set but still moist.
Serve: Garnish with fresh herbs like parsley or chives, and add a squeeze of lemon juice for an extra burst of freshness.
Serving and Storage Tips:
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