- 1 bunch spring onion (s)
- 4 tomato (s)
- 4 hot peppers, green, hot or mild
- 50 g butter
- 6 egg (s)
- Salt and pepper, black
- 0.5 ½ bunch parsley
- Clean and wash the spring onions. The white parts are used for this dish. Cut these into fine rings. Pour boiling water over the tomatoes, leave to stand for a moment, peel and dice. Halve the peppers lengthways, remove the stones and stems. Rinse the halves of the pods and cut them crosswise into thin strips.
- Heat the butter in a large pan. Steam the spring onions in it until translucent, then simmer the vegetables over a medium heat for 4 - 5 minutes, stirring constantly. Beat the eggs in a bowl, whisk with salt and pepper and pour over the vegetables.
- Mix the scrambled vegetables together over a medium heat until the eggs start to congeal. The dish should have a juicy consistency. Sprinkle with chopped parsley.
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