In honor of the writers' conference that I'll be attending this coming week, Bouchercon, I'd like to offer a free copy of The Long Quiche Goodbye to one of today's commenters. All you have to do is tell me what your favorite breakfast is and promise you'll tell one other person about the book.
¼ cup sweet Vidalia onions, sliced thin
1 tablespoon butter
2 ounces Monterey Jack cheese, shredded
½ teaspoon each, salt and pepper
Prepare: Whip the eggs in a mixing bowl.
Slice the onions.
Grate the cheese.
Heat butter in small 7-9 inch skillet. Saute onions on medium high for about 5 minutes, until tender. Turn up the heat. Pour the eggs onto the hot onions. Let sit for one minute, then start to stir with a spatula, scraping from the bottom and turning the eggs up and over the onions, so eggs and onions are incorproated. Sprinkle with seasonings. At the last, add the cheese and stir in without overcooking.
Serve piping hot.
If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.