Eggs & Peas
Looking for easy and delicious dinner that hasn't been overdone? Try Italian eggs and peas! Light, flavorful, meatless but protein-rich.
Servings: 2
Calories: 376kcal
Ingredients
- 4 eggs (free range)
- 21-25 oz frozen sweet peas , 600 grams
- 1 shallot
- Extra Virgin Olive Oil
- Salt , pepper
Instructions
- In a large skillet add a splash of extra virgin olive oil and a finely chopped shallot/onion.
- Cook on medium heat for about a minute or until shallot becomes translucent, be careful not to burn it.
- Add frozen peas. Cook on medium heat until peas are soft. Add a little water if they start to dry out. Make sure to stir frequently. Add salt and pepper to taste.
- Reduce the heat to low.
- Make 4 openings in the peas to fit the eggs.
- Break in the eggs. Using a spatula cut the egg whites around each egg yolk so that the raw egg white leaks on the hot pan surface. This way they will cook faster and more even.
- Cook for about 3-4 minutes until the egg whites are completely cooked but the yolks are still runny.
Notes
If you prefer, you can make the eggs well done. Simply cover the pan with a lid once the eggs start cooking.
Nutrition
Calories: 376kcal | Carbohydrates: 46g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 141mg | Potassium: 890mg | Fiber: 17g | Sugar: 18g | Vitamin A: 2753IU | Vitamin C: 120mg | Calcium: 128mg | Iron: 6mg