Toasted Manioc Flour With Eggs And Scallions (Farofa De Ovo E Cebolinha)
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Melt the butter in a medium saucepan over low heat
2
Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes
3
Make sure to stir constantly, otherwise the flour will burn
4
Set aside
5
In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften
6
Save a few slices of scallion for garnish
7
Whisk the eggs in a small bowl and season with salt and pepper
8
Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them
9
Add the toasted manioc flour and stir everything together
10
Season with salt and pepper
11
Pour into a serving dish and garnish with the reserved scallions
12
Melt the butter in a medium saucepan over low heat
13
Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes
14
Make sure to stir constantly, otherwise the flour will burn
15
Set aside
16
In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften
17
Save a few slices of scallion for garnish
18
Whisk the eggs in a small bowl and season with salt and pepper
19
Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them
20
Add the toasted manioc flour and stir everything together
21
Season with salt and pepper
22
Pour into a serving dish and garnish with the reserved scallions