Farofa de Ovos

Name: Farofa de Ovos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1/4 cup unsalted butter; 1 small yellow onion, diced; 4 large eggs, beaten; 1 cup raw cassava flour; 1/2 tsp salt; 2 tbsp fresh parsley, chopped

A quick Brazilian side dish of cassava flour toasted with soft scrambled eggs, melted butter, and fresh herbs.

20 minEasyServes 4240 cal/serving

BrazilianSideStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1/4 cup unsalted butter
1 small yellow onion, diced
4 large eggs, beaten
1 cup raw cassava flour
1/2 tsp salt
2 tbsp fresh parsley, chopped

Instructions

1

Melt 1/4 cup unsalted butter in a large skillet over medium heat.
2

Add 1 small diced yellow onion and sauté for 4 minutes until soft and translucent.
3

Pour in 4 beaten large eggs and scramble gently until lightly set, about 2 minutes.
4

Stir in 1 cup raw cassava flour and 1/2 tsp salt, cooking for 3 to 4 minutes until the flour turns golden and toasted.
5

Remove from heat and stir in 2 tbsp chopped fresh parsley before serving.

Questions

Can I make Farofa de Ovos dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Farofa de Ovos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Farofa de Ovos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Strogonoff de Frango (Brazilian Chicken Stroganoff) main
Beef Esfiha main
Carapulcra main

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