Scrambled eggs with lots of cheese

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Finely grate 50 g Emmental cheese (piece) and 50 g Parmesan cheese (piece). Peel 1 onion and chop finely. Pour 1 tin (212 ml) of vegetable corn into a sieve and drain well. Whisk 8 eggs (size M) with 4 tbsp. milk and cheese with a whisk in a bowl. Season with salt and pepper.

2. 2

   Heat 1 tablespoon of butter in a frying pan over medium heat. First fry the onion for about 3 minutes until transparent, then add the egg milk. As soon as the egg milk begins to set, pull it through the egg mixture with the spatula and let it set over a low heat.

3. 3

   You can look at the more detailed steps in the recipe for the classic scrambled egg.