1

Caramelize the onions with the oil in a pan over medium-low heat, stirring occasionally, 5 minutes. Meanwhile, vigorously whisk the egg whites and cheese wedge together to form a foamy mixture in which the cheese has been more or less broken up and incorporated into the eggs. Add in the cinnamon and nutmeg and stir to combine.

2

Once the onions have caramelized, pour the eggs into the pan and scramble. When the eggs are still a little loose but mostly cooked, turn the heat off and stir in the breadcrumbs, continuing to stir and break up the mixture until the eggs have cooked to your liking. Transfer to a plate and garnish with extra cinnamon, if desired. Serve on its own or alongside a small cup of seasonal fruit.