A light, quick vegetable dish of spring green onions sautéed in a pan with eggs. Serve it for breakfast or as a simple option at dinner.
Sauté the white parts of the green onions in vegetable oil until softened.
Add the green parts of the green onions and sauté for a few more minutes.
Crack in the eggs, season with salt and black pepper, and cook, stirring, until they reach your preferred consistency. Important: Do not overcook the eggs, or they may become dry and tough.
Important: Use the green parts of the green onions, too; they add flavor and color. Contains egg.
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