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Egg Scramble & Fried Onion Perogies
- 1 pkg. (454/625g) Pelmen Foods Pelmeni
- 2 tbsp. Oil
- 1 Medium onion (thinly sliced)
- 3 Large eggs (beaten and seasoned with salt and pepper)
- ¼ cup Goat feta (crumbled)
- 2 tbsp. Fresh oregano leaves (minced)
- Possible Toppings: Basil, Hot Sauce.
- Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
- In a large skillet or sauce pan, heat oil over medium heat. Add onions and sauté until lightly crispy and golden, 4-5 mins. Remove from skillet and set aside.
- Add perogies and beaten eggs to skillet. Stir until eggs are nice and fluffy, 1-2 minutes.
- Add onions back to the skillet and turn off heat. Stir until well combined. Top with crumble feta and fresh oregano.