Excellent Eggs

A good way to use the pungent scallions is to make eggs with them. Yesterday morning, I chopped up four scallions and smashed a garlic clove. I sprayed the pan with some Pam, sauteed the garlic, and then flicked it into the sink. Next thing was to sautee the onions over low medium heat. While they cooked, I beat four eggs together with a palmful (say, two tablespoons) of chopped parsley. When the onions were good and soft, I scattered them in the pan and tipped in the egg mixture. I stirred occasionally and served when the eggs were firm and no longer glistening.