Rinse the rice cakes lightly in cold water and drain them.

Boil water in a pot, add the rice cakes, and cook until soft.

Drain the rice cakes and mix them with 2 tbsp of olive oil.

Slice the onion thinly.

Crack 3 eggs into a bowl, add a pinch of salt, and mix well.

Heat a pan, add 1 tbsp olive oil and 2 tbsp butter, and let the butter melt.

Add the sliced onion to the pan and sauté until softened.

Season the onion with salt and ground pepper while cooking.

Add the rice cakes to the pan and mix well with the onion.

Reduce the heat to low, pour in the egg mixture, and stir gently as the edges begin to set.