12 jumbo eggs, beaten
6 oz. Velveeta, grated
1/2 stick butter
1/2 sm. onion, chopped (1/2 c.)
Salt and white pepper

Beat eggs. Pour over cheese in bowl. Melt butter in heavy skillet. Saute onion until soft. Add egg mixture and cook, stirring gently until set. This will be very slow and you must keep the bottom of the pan from burning. Season with salt and pepper. Serve or keep warm for 1 hour. Perfect for company breakfasts.