Egg and Cheese Scramble
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine/fat/salad oil||3 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Processed american cheddar cheese||1⁄8 Pound, grated (1/2 Cup)|
Saute onion in butter in a skillet over low heat until tender, but not brown.
Beat eggs until light; add all the remaining ingredients but toast, and pour over cooked onions.
Cook over low heat, stirring until mixture is just set.
Serve on hot toast.