3 Eggs

1 cup Parmesan Cheese, freshly grated

Kosher Salt and Freshly Ground Black Pepper

Extra Virgin Olive Oil as needed

Unsalted butter

Spice options: Ancho Chili Powder, Tabasco Sauce, or Fresh Chili Peppers

1 Cup Sliced Onions
A pinch of Salt and Sugar
Vegetables of your choice: Blanched Broccoli Florets, Fresh Tomatoes, blanched, peeled, and seeded. Cut into 1/2 inch cubes, sliced Shittake Mushrooms, grilled or sautéed Eggplant and Zucchini, thin julienne of Bell Peppers or whatever is in season.

Goat cheese crumbled or Fresh Mozzarella, small cube

In a small cast iron frying pan, heat olive oil and butter, sliced onions, pinch of salt and sugar. Cook until caramelized and sweet, about 15 minutes.

While the onions are cooking, whisk the eggs with salt, pepper and Parmesan cheese. Add some spice if you like. You can add Ancho chili, Tabasco sauce or fresh chili peppers.

When the onions are cooked, add the sliced mushrooms, cook until colored, add the tomatoes and the cooked vegetables of your choice. Season with fresh herbs, salt and pepper. Taste for seasoning. Drizzle again with olive oil.


Add the beaten egg mixture and keep lifting the eggs until the bottom is golden brown.

Sprinkle with cheese of your choice, drizzle with olive oil and place under a preheated broiler. When the cheese is soft and beginning to melt and the eggs are cooked. Transfer to a heat plate. Drizzle with olive oil and some reduced balsamic vinegar.