Scrambled Eggs With Salmon And Pesto - cooking recipe

Ingredients

1 tablespoon butter, or more as needed
1 onion, chopped
1 tablespoon rice vinegar, or more to taste
12 eggs
2 tablespoons milk, or to taste
2 tablespoons pesto
1 pinch salt and freshly ground black pepper to taste
2 cups cooked salmon, chopped
1 1/2 cups freshly grated Parmesan cheese, or to taste

Preparation

Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.
Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet; cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese; cook and stir until eggs are scrambled to your desired consistency.