Fresh spring onions quickly sautéed in a pan with egg, a light and practical vegetable dish. Offered as a light option at breakfast or the evening table.
Sauté the white parts of the spring onion in vegetable oil until softened.
Add the green parts of the spring onion and sauté for a few more minutes.
Crack in the eggs and season with salt and black pepper, cooking while stirring until set. Important: don't overcook the eggs, or they may become dry and tough.
Important: Use the green parts of the spring onion too; it adds both flavor and visual appeal. Allergen: contains egg.
If you sauté the white parts of the spring onion a bit longer and add the green parts last, their color and freshness are better preserved.
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