Sweet Peas with Eggs

Freshly shelled peas are rich in protein and iron, and are so tender and sweet. And, it takes only a few minutes to shell enough peas for a meal. Make it a family project; sit around the kitchen table, and chat as you shell the peas. You’ll create memories as you create your lunch or dinner. This simple yet delicious dish can be enjoyed hot or chilled, which makes it perfect to take to an outdoor concert. Pack along some good wheat bread and maybe some local goat’s milk cheese, a simple, calcium-rich arugula salad, and fresh local raspberries for dessert.

Ingredients

  • Sea salt
  • 2 pounds English peas, shelled, about 2 cups
  • 1 tablespoon extra-virgin olive oil
  • 1 small organic scallion, cut into thin rings, separated
  • ½ small jalapeño pepper, finely chopped
  • Pepper, to taste
  • 1 dozen organic eggs
  • 4 fresh mint leaves, chopped

Method

  1. Bring a small covered pot of lightly salted water to a boil over high heat. Place a colander into a large bowl and set this in the sink for draining the peas. When the water reaches a boil, stir in the shelled peas and cook for 2-3 minutes, until just tender. Drain the peas in the colander. If desired, reserve the cooking water for a future soup or risotto dish. If saving, cool it to room temperature, then refrigerate for up to 3 days or freeze it for up to a month.
  2. Heat the olive oil in a large skillet over medium heat. Add the scallion and the jalapeño pepper. Sprinkle lightly with sea salt and pepper. Stir to coat. Cook for about 4 minutes, stirring occasionally until soft and golden in color. Meanwhile, break the eggs into a bowl. Add ¼ cup water, a little sea salt and pepper, and the mint. Using a fork or a small whisk, beat the eggs to blend. After the onions are golden, reduce the heat to low-medium. Add the beaten eggs. Cook, stirring occasionally until the eggs are just set, about 5-7 minutes. Stir in the cooked peas, mixing to combine. Taste for seasonings.

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