Scrambled Eggs With Ground Meat (Kajgana Sa Mlevnog Mesa)

We have this for breakfast or for a quick lunch with sliced tomatoes and crusty bread with kajmak. Grandma said this is a Bosnian and Macedonian recipe.

2 tablespoons canola oil
1/2 lb lean ground beef  
1 onion, diced (you can use green onions if you prefer)
1/2 teaspoon salt

1/4 teaspoon black pepper
4 large eggs, lightly beaten
1 sprig fresh parsley leaves, chopped (optional, for garnish)

Add the oil to a large nonstick skillet over moderately-high heat. Add the meat and onion, and cook until the meat is browned and the onion is softened, about 5 to 7 minutes, stirring occasionally and using a wooden spoon to break up the meat. Stir in the salt and pepper.
Turn heat down to medium and pour in the eggs. Let the eggs cook until slightly set, about 1 minute, then gently stir upward from the bottom so the uncooked eggs are exposed to the bottom of the pan; continue stirring like this until eggs are set, about 1 to 2 minutes more.
Sprinkle the parsley on top. 

You can substitute 1/2 pound kielbasa sliced into coins for the ground beef.