Ingredients

• 1 large Spanish onion
• 3 tablespoons canola oil
• 1 tablespoon butter
• 1/4 pound lox (may be scraps or wings)
• 8 eggs
• Salt and pepper
• 2 scallions, chopped

Instructions

1. Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.