Swiss cheese and onion skillet with eggs
A cheesy, browned-onion skillet dinner that leans on good swiss cheese to carry a simple weeknight supper. One pan, two eggs, sharp flavour, done in half an hour.
About 470 calories a serving, 28 g protein, 8 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need
From your shelf
- 4 ounces (115g) swiss cheese
Staples
- 2 tablespoons butter
- 1 medium onion
- to taste salt
- to taste pepper
- 4 eggs
- Slice 1 medium onion thin and set aside. Shred 4 ounces of swiss cheese and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and cook, stirring often, until they're deep golden brown and soft, about 12 to 15 minutes. Taste and season with salt and pepper.
- Scatter the shredded cheese across the onions, then crack 4 eggs into the pan, spacing them around. Pour just enough water to reach the base of the eggs, cover the skillet, and cook until the whites are set but the yolks are still runny, about 4 to 5 minutes. Check at 4 minutes.
Note Swap the eggs for pasta tossed with the cheese and caramelized onions if you prefer. Leftovers keep refrigerated for one day. Serve with crusty bread to soak the yolks and a green salad on the side to balance the richness.
On the label
CULTURED MILK, SALT, ENZYMES.
Land O Lakes, cheese, serving 28 g, package 5.47 lbs. Ingredients as printed on the label.
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Cooks as swiss cheese. Half of it left? Use up the swiss cheese.