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L.e.O. (Lox and Eggs and Onions)

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


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.

Source: www.foodnetwork.com