Tiny Herb Eggahs

• 6 eggs
• 1 large mild onion, or 6 spring onions, finely chopped
• A

Lightly beat the eggs until they are just blended and stir in the rest of the ingredients. Pour a spoonful at a time into hot oil (you can have a few in the frying pan at the same time). Turn as soon as the bottom has set firmly and brown the other side. They can be reheated in the oven before serving on a large platter, or you can eat them cold.