Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha)
Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Melt the butter in a medium saucepan over low heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt the butter in a medium saucepan over low heat.
Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes.
Make sure to stir constantly, otherwise the flour will burn.
In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften.
Save a few slices of scallion for garnish.
Whisk the eggs in a small bowl and season with salt and pepper.
Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them.
Add the toasted manioc flour and stir everything together.
Season with salt and pepper.
Pour into a serving dish and garnish with the reserved scallions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.