Mom’s Onions with Eggs (A Scipuddata)

In a bowl whisk the eggs with water, grated cheese and salt and pepper to taste.

In a nonstick skillet heat oil on medium to low heat, saute’ onions until translucent, add the egg mixture but do not stir right away. Wait until you see the first hint of the eggs setting, then you can start to stir with a spatula or wooden spoon by scraping the bottom of the skillet. Continue scraping and at the same time break apart the large pieces of eggs as they form.

Remove from heat once the eggs are cooked and serve with Italian bread or on an English muffin open faced. This recipe is just as good cold too.