Egg Recipe
Description
This humble egg dish is a staple for quick weeknight dinners or light lunches. Featuring fresh eggs and seasonal vegetables like broad beans and peas, it offers a delicate balance of creamy texture and earthy flavors. The simplicity allows the natural sweetness of the peas and the richness of the eggs to shine through. Perfect for a vegetarian meal, this recipe comes together in under 30 minutes, making it an ideal choice for busy evenings when you need something nutritious yet satisfying. Serve it warm with crusty bread to soak up the flavorful juices, and enjoy a wholesome, home-cooked taste that feels both rustic and refined.Ingredients
Directions
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Heat the Australian extra virgin olive oil in a non-stick skillet over medium heat.
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Add the podded broad beans and frozen or fresh peas to the pan, saut&# 195;©ing for 3-4 minutes until tender-crisp.
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Pour the whisked eggs evenly over the vegetables, allowing them to set for about 30 seconds.
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Gently stir the eggs with a spatula, folding them into soft curds while mixing with the vegetables.
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Continue cooking on low heat for another 2-3 minutes until the eggs are just cooked through but still moist.
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Remove from heat, season with salt and pepper to taste, and serve immediately.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 50.0kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 2.1g11%
- Cholesterol 14.2mg5%
- Sodium 21.2mg1%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.1g1%
- Sugars 1.4g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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