Spring Onions: A Recipe

Living with a chef has its perks. One of which is that I can rope him into helping me with creating a blog post showing you what I used my re-grown Spring Onions for last week.

In all fairness, it is very difficult to take photographs AND chop vegetables. 
And his hands are somewhat more photogenic than mine...

We were running low on groceries, so when our stomachs were rumbling first thing in the morning, we had no choice but to improvise. 


Firstly, as obvious as it sounds, you start with placing a small amount of oil in a frying pan. We used olive oil, but this can be whatever your preferred cooking oil is.



Next, after a rummage around in the fridge we decided to use a sweet potato, peeled, diced and popped into the pan. You can use whatever you want vegetable wise, but I'd recommend including some kind of either sweet or white potato to provide some structure.



Add some salt, and leave to fry slowly whilst you prepare the rest of the ingredients.


You can use any onions of your choice, but we chose to use the Spring Onions that I picked up from the supermarket a few weeks ago and have re-grown.

I potted these Spring Onions up on the 17th of January, so they'd been growing for 8 days when these photographs were taken. It's amazing how quickly they're able to re-grow when they're given the chance.




Finely chop the onions and either grate or 'peel' some cheese, and put these in a separate bowl to add in a minute.


As a rule of thumb, we use two eggs per person.


Whisk the whites and the yolks together and add straight into the pre-heated pan with the sweet potato.



Then, add the rest of the ingredients that you'd previously put to one side. 
At this point, you can evenly spread the ingredients and heat for a short time on the hob and the rest of the time under the grill, to make a frittata. 


Or, if you're after a quicker result you can scramble them.




Dave got a bit fancy and added some 'Porcini Cream with Bianchetto Truffle'. We bought this at the Mercato Centrale when we were in Florence in November, and it's a lovely little treat. Just what a lazy morning breakfast calls for.


And voila! 

It's not rocket science, but I thought I'd share with you what I've used my spring onions for, in case you were looking for some inspiration.


And do you know what one of the best bits is, aside from the result being a delicious breakfast? 
I put the Spring Onions back on the kitchen windowsill and they're already growing back, so they should be ready to use again in a few days time!



                                                                                                                                                  
Do you have any simple recipes that use Spring Onions?
I'm always interested in trying new recipes. Drop me a comment below.



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